Sandy Osborn Iowa City, IA

Prep. Time: 5–10 Minutes
Cooking Time: 5–8 Hours

Ingredients

  • -lb. boneless beef round roast
  • 1 medium onion, sliced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 8-oz. cans no-salt-added tomato sauce
  • 1 envelope dry Italian salad dressing mix
  • ½ cup flour or cornstarch
  • ½ cup water

Ideal Slow Cooker Size: 3½-Quart

Method

  1. Slice roast in half for even cooking. Then place in your slow cooker.
  2. Add onion and remaining ingredients in the order they are listed.
  3. Cover and cook on High for 5 hours, or until the roast is tender but not dry. You can also cook it on High 1 hour, then reduce the heat to Low and cook for 7 hours.
  4. When the meat is fully cooked, place it on a platter and cover it to keep it warm.
  5. To turn cooking juices into gravy, turn the cooker to High to bring juices to a boil.
  6. Mix ½ cup flour or cornstarch into ½ cup water. When smooth, pour in a thin stream into boiling juices, stirring continually. Continue to cook until juices thicken.
  7. Slice meat. Serve gravy over meat, or place gravy in a separate bowl to serve.

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