Ingredients
- 4 lbs roast of beef
- 5 medium potatoes, peeled
- 5 medium carrots, peeled
- 5 medium cooking onions
- 1 can drained sliced mushrooms
- 1 envelope onion soup mix
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried rosemary
- 1/4 tsp (1 mL) pepper
- 1/2 tsp (2 mL) dried chives
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) celery salt
- 1/2 tsp (2 mL) Worcestershire sauce
- 1/4 tsp (1 mL) dried parsley
- 1 cup (250 mL) hot water
- 2 tbsp (30 mL) cornstarch
Preparation
Place potatoes, carrots, onions and mushrooms into the bottom of a slow cooker, ensuring an even distribution throughout the bottom. Place roast directly on top of the vegetables. Place onion soup mix into hot water. Add worcestershire sauce. Stir. Pour evenly over roast and vegetables. Mix all the seasonings together in a bowl and sprinkle over roast and vegetables. Cover. If roast is frozen, turn slow cooker on high for the first hour then reduce heat to low for the next 6-7 hours. Remove roast and vegetables leaving mushroom slices in the beef stock. Pour stock liquid into a stove top pot and bring to a boil. Add salt, pepper and parsley to taste. Meanwhile, mix corn starch with enough cold water to mix well. Add to boiling beef stock, stirring constantly until thicken. Serve gravy with roast. Enjoy
