Slow-Cooker Easy Pot Roast

Progresso® broth, beef and veggies are packed into this hearty pot roast – a perfect slow cooked dinner. MORE+ LESS-

By Betty Crocker Kitchens

January 30, 2013

1 1/2

lb small Yukon Gold potatoes

1 1/2

lb carrots, cut into 1 1/2-inch pieces

cloves garlic, halved lengthwise

boneless beef sirloin tip roast (2 1/2 to 3 lb)

1/2

teaspoon pepper

1/4

teaspoon salt

3 1/2

cups Progresso™ beef-flavored broth (from 32-oz carton)

tablespoons tomato paste

1/2

teaspoon dried thyme leaves

can (10 3/4 oz) condensed cream of mushroom soup

package (1.1 oz) beefy onion soup mix

tablespoons cornstarch

tablespoons water

Chopped fresh parsley, if desired

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1

Spray 6-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots and garlic. Place beef over vegetables. Sprinkle with pepper and salt. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
2

Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 8 hours longer or until beef is tender. Remove beef from slow cooker to serving platter. Spoon vegetables around beef; cover to keep warm.
3

In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook about 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.