Herbed Roast Beef in Crock-pot

Delicious low sodium pot roast with potatoes and carrots in beef gravy.

Ingredients

• 2 teaspoons dried thyme, crushed
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried basil
• 1/2 teaspoons salt
• 2 tablespoons dried celery or one cup fresh diced
• bone-in beef roast (4 to 6 pounds)
• 2 teaspoons black pepper
• 1 large onion – diced
• 1 box of low sodium beef broth
• 1 bag of small carrots
• 2 large (bakers) potatoes , pealed and large cubed
• 2 teaspoons corn starch
• 1/4 cup of water
• 2 teaspoons canola oil

Directions

• In a small bowl, combine the rosemary, basil, thyme, black pepper and salt; rub over roast.
• Pan fry , using canola oil on high. Fry on all for sides at least 4 minutes each.
• Place roast fat side up in crock pot. Top with onions, celery and beef broth.
• Cook , covered on high for 3-4 hours.
• Add potatoes and small carrots, Cook on high for 1 hour, or till vegetables are done.
• Once vegetables are done , place carrots and potatoes in a bowl and cover.
• Discard onions , celery, rosemary, basil, thyme (using strainer) from remaining broth. WARNING – EXTREMELY HOT
• Mix corn starch and water in small mixing bowl, till mixed well with no lumps.
• Pour cooked broth into large pan. Bring to a rapid boil and slowly add corn starch mixture to broth. Stir till broth thickens. (add salt and pepper to taste)
• Let roast stand for 10-15 minutes before slicing.
• Serve roast with potatoes and carrots , cover in beef gravy.