Sunday Roast and Veggies

Prep: 10 min
Cook Time: 8 hr
Total: 8 hr 10 min
Serving: 4-6 servings

A comforting Sunday roast with carrots and potatoes, slow cooked for an out-of-the-kitchen afternoon.

Slice the roast into two even pieces. Brown in a skillet, seasoning with salt and pepper.
Add the vegetables to the bottom of a greased slow cooker, and arrange the roast pieces over top.
Pour 1-1/2 cups of the beef broth over top, refrigerating the remainder.
Cook covered for 8-9 hours on low.
Before serving, use a slotted spoon to remove the beef and vegetables to a platter, keep warm.
Pour the cooking liquid into a saucepan and pour the remaining broth in, Stir in the cornstarch until smooth. Boil for 1 minute, stirring non-stop. Season with salt and pepper as desired.
Serve the beef and veggies with the gravy over top.