Ingredients
1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)1 tablespoon canola oil6 medium carrots, cut into thirds6 medium potatoes, peeled and quartered1 large onion, quartered3 teaspoons Montreal steak seasoning1 carton (32 ounces) beef broth3 tablespoons cornstarch3 tablespoons water
Preparation
In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender.
Remove roast and vegetables from slow cooker; keep warm.
Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
