* 2 TBSP unsalted butter
* 1 TBSP sunflower oil
* 1 large onion, cut into wedges
* 3 lb boneless top round or rump roast
* 3 carrots, peeled and thinly sliced
* 3 medium white potatoes, cubed
* 2 bay leaves
* 1/2 tsp salt
* 2 envelops onion soup mix
* 1 TBSP cornstarch
Directions
1. Melt butter over medium heat in a large skillet.
2. Add oil.
3. Place roast in hot skillet.
4. Arrange onion wedges around the meat.
5. Brown meat on all sides.
6. Remove browned meat and onions and place in bottom of crock pot.
7. Place potatoes and carrots around meat.
8. Dissolve dry soup mix in 3 C of boiling water.
9. Pour over top of meat and vegetables.
10. Stir in salt.
11. Add bay leaf.
12. Cover and cook on high 4 hours.
13. Meat should be fork tender.
14. In a medium size saucepan stir cornstarch and 1 tsp of water together.
15. Mixture should become paste like.
16. Add 2 C of liquid from crock pot.
17. Boil until gravy thickens.
18. Serve gravy over meat and vegetables.
