Classic Roast Beef Dinner

Ingredients

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Beef

  East of Chicago

  32 oz or 907g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Russet potatoes

  Flesh and skin, raw

  4 potato large or 1.48kg

• Baby carrots

  Baby, raw

  2 cup or 492g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  397g

• Water

  Plain, clean water

  ½ cup or 118g

• Worcestershire sauce

  2 tbsp or 34g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  ⅓ cup or 79g

Directions

1. Combine flour, salt, pepper, marjoram, and thyme on a large plate and coat the beef with this mixture.
2. Heat the olive oil in a large skillet over medium heat. Cook the beef pieces in for 2-3 minutes on each side to brown. Set aside.
3. Combine the potatoes, carrots, onion, and garlic in a 4-quart slow cooker. Place the browned meat on the vegetables.
4. Pour the beef broth, water, and Worcestershire sauce over meat.
5. Cover the crockpot and cook on low for 8 to 10 hours until beef is tender.
6. Remove the meat and vegetables from crockpot and place on a heatproof serving platter. Cover the beef and vegetables with foil to keep warm and place in the oven that has been heated to 200 F.
7. Combine the cornstarch and water in a small bowl and mix well with a wire whisk. Add to the liquid in the crockpot, turn the heat to high and cook uncovered for 10 to 15 minutes until gravy is thickened.
8. Serve the gravy with beef and vegetables.