Crockpot Pot Roast Dinner

I originally posted this on our other blog but because it's a recipe and one that I really enjoy (and Rocky seems to, too), I thought that I'd repost it here.

Ingredients:

• 1 Tbs flour
• 1 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried thyme leaves
• 1-2 lb. boneless beef top round, cut into 6 pieces
• 1 Tbs olive oil
• 4 potatoes, peeled, cut into chunks
• 16 oz. pkg baby carrots
• 14 oz. can ready to serve beef broth
• 1 tsp Worcestershire sauce
• 2 Tbs cornstarch

Directions:

1. Combine flour, salt, pepper, and thyme in small bowl and coat beef with this mixture. Cook beef pieces in olive oil in a nonstick skillet for 2-3 minutes on each side to brown. Set aside.
2. 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.
3. Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven. Combine rest of broth and the cornstarch 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.

Makes 6 servings