• 3 lb. boneless top round or rump roast
  • 3 carrots, peeled and sliced thin
  • 3 medium white potatoes, cubed
  • 1 large onion (your preference) cut into wedges
  • 2 bay leaves
  • 1 tbsp. corn starch
  • 2 tbsp. unsalted butter
  • 1/2 tsp. salt
  • 2 envelopes onion soup mix
  • 1 tbsp. sunflower oil

In a large skillet, heat the butter and sunflower oil. Add the onion and the beef. Brown the beef on all sides and then dump the beef and the onion into your crock pot. Place the carrots, potatoes, and bay leaves around the meat. Sprinkle the whole shebang with salt and pepper (if you want to). In a Pyrex measuring cup or other such heat-proof container, add the soup mix and three cups of boiling water. Pour that over the meat and vegetables and put the lid on the slow-cooker. Cook it all on high and cook for 3 1/2 hours, or on low for about 6 or 7 hours.

After all that, make a roux out of the cornstarch and about a tsp of water. Stir it into a saucepan with 2 cups of the liquid out of the crock pot. Stir consistently until the mixture comes to a boil. Allow gravy to thicken. Slice the meat, dish out the veggies, and slather it all with the gravy. Enjoy!

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