For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.
To make gravy, skim fat from juices in the slow cooker. Measure 1 1/2 cups of the juices; pour into a small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and 1/4 cup cold water in a tightly covered jar. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.
We recommend using red potatoes for this recipe because they tend to hold their shape better than russets.
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