Slow-Cooker Pot Roast

Ingredients:

2 tablespoons butter

1 tablespoon cooking oil

1 large onion, cut into wedges

3 pounds boneless top round or rump roast

3 carrots, peeled and thinly sliced

3 medium white potatoes, cubed

2 bay leaves

1/2 teaspoon salt

2 envelopes (1.4 ounces each) onion soup mix

3 cups boiling water

1 tablespoon cornstarch

Directions:

In a large skillet, heat the butter and oil. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a mixing bowl, combine the soup mix with 3 cups boiling water, stirring until smooth.

Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on high for 3 1/2 hours or until the meat is very tender.

In a medium saucepan, combine the cornstarch and about 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 vegetables and gravy.