Ingredients
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3 1/2 lbs beef round steak, trimmed of fat
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2 tablespoons olive oil
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1 large onion, sliced
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2 cups baby carrots, peeled
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2 garlic cloves, crushed
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1 cup beef broth
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1 teaspoon low-sodium beef bouillon granules
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1/4 cup balsamic vinegar
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1/2 teaspoon dried rosemary, ground
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2 tablespoons cornstarch
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1/4 cup water
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1 cup diced tomato (canned)
Instructions
- In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
- Scatter the onion, carrots and garlic around the beef.
- In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
- Pour the tomatoes on top.
- Season with pepper.
- Cover the slow cooker, and cook on low for 8 hours.
- When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
- Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.