2 Tbsp. unsalted butter
1 Tbsp. sunflower oil
1 large onion, cut into wedges
3 lbs. boneless top round or rump roast, trim as much fat as possible off
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. salt
2 envelopes (1.4 oz. each) onion soup mix or herb soup mix
1 Tbsp. cornstarch
Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.
Arrange carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
Pour the soup mixture over the beef and vegetables in slow cooker. Cover and cook on low until the meat is tender, 8-9 hours.
In a medium saucepan, combine the cornstarch and about 1 tsp. water to form a paste. Add two cups hot liquid form the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef after it has set for 5-10 minutes. Serve with vegetables and gravy.
Serves 4