Slow Cooked Beef and Vegetables

Ingredients

• Onions

  Raw

  2 large or 300g

• Carrots

  Raw

  3 medium or 183g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cornstarch

  60g

• Water

  Plain, clean water

  45g

• No salt added beef broth

  Campbell's

  900g

• Thyme

  Fresh

  20g

• Basil

  Fresh

  4 leaf, whole or 2g

• Oregano

  Spices, dried

  20g

• Cross Rib Roast

  2 lb or 909g

Directions

1. Place meat in a slow cooker, surround with vegetables and herb stems. Add beef broth and cover.
2. Turn slow cooker on high for the first hour then reduce to low for the next 7 hours. With about an hour to go add in the chopped herbs.
3. Remove the meat and set aside to rest (tent with foil). Strain liquid from vegetables, keep veg warm and put liquid in a sauce pan.
4. On the stove on medium hi heat bring the broth to a boil. Dissolve the cornstarch and water. Whisk it in to the boiling liquid and reduce to a simmer for 5 minutes.
5. Portion the beef by slicing across the grain, portion the vegetables and pour hot gravy over the beef.
6. (source: https://www.sobeys.com/en/recipes/slow-cooked-beef-and-vegetables/)

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