- 1 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. dried thyme leaves
- 1-1/2 lb. boneless beef top round
- 1 Tbsp. olive oil
- 4 potatoes, peeled, cut into chunks
- 16 oz. pkg. baby carrots
- 1 onion, chopped
- 14 oz. can ready to serve beef broth
- 1 tsp. Worcestershire sauce
- 2 Tbsp. cornstarch
- 1/4 cup water
Combine flour, salt, pepper, and thyme on large plate and coat beef with this mixture. Cook beef in olive oil in a nonstick skillet for 2-3 minutes on each side to brown. Set aside.
Combine potatoes, carrots and onion in 3-4 quart slow cooker. Place meat on vegetables. Pour beef broth and Worcestershire sauce over meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.
Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven. Combine cornstarch and water in a small bowl and mix well with wire whisk. Add to liquid in crockpot, turn to high and cook for 10-15 minutes until gravy is thickened. Serve with beef and vegetables. 6 servings