Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!
2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water
1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.
2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.
3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.
4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.