Ingredients
1 pound red potatoes (3-4 medium), cubed1-1/2 cups fresh baby carrots1 medium green pepper, chopped1 medium parsnip, chopped1/4 pound small fresh mushrooms1 small red onion, chopped1 beef rump roast or bottom round roast (3 pounds)1 can (14-1/2 ounces) beef broth3/4 teaspoon salt3/4 teaspoon dried oregano1/4 teaspoon pepper3 tablespoons cornstarch1/4 cup cold water
Preparation
Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours.
Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
