Old-Fashioned Pot Roast - cooking recipe

Ingredients

1 boneless beef rump roast (3.5 to 4 lb.)
1 Tbsp. vegetable oil
1 tsp. pepper
2 medium carrots, grated
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (8-oz) tomato sauce
1/4 c. red wine or beef broth
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. each dried basil, marjoram, oregano and thyme
3 Tbsp. cornstarch
3 Tbsp. cold water

Preparation

Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper.
Place the carrots, onion and garlic in a 5-quart slow cooker; top with the roast.
In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast.
Cover and cook on low for 8 to 10 hours or until meat is tender.
Remove meat and keep warm.
Skim fat from cooking juices; pour into a saucepan.
Bring to a boil.
In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices.
Return to a boil; cook and stir for 1 to 2 minutes or until thickened.
Serve with sliced beef.
Yield:
12 to 14 servings.