Slow Cooker Pot Roast and Vegetables
Makes 4 servings

• 1 - Tablespoon all-purpose flour
• 1/2 - teaspoon salt
• 1/8 - teaspoon pepper
• 1 - pound boneless beef top round steak (1/2-inch thick), cut into serving-sized pieces
• 4 - medium potatoes, peeled, each cut into 6 pieces
• 4 - large carrots, cut into 1-inch pieces
• 1 - onion, thinly sliced
• 1 - bay leaf
• 1 - can (14-1/2 ounces) beef broth
• 1 - teaspoon Worcestershire sauce
• 2 - Tablespoons cornstarch

Directions:

1. In shallow bowl, combine flour, salt and pepper. You want to well mix. 
2. Then add the round steak pieces to flour mixture; turn to coat both sides.
3. Spray large nonstick skillet with nonstick cooking spray. 
4. Heat over medium-high heat until hot. Add beef and cook for 2 to 3 minutes on each side or until browned. 
5. Remove from skillet and cover to keep warm.
6. In 3-1/2 or 4-quart slow cooker, you want to add the potatoes, carrots and onion. Mix well. Add bay leaf. Next, place browned beef over vegetables.
7. In small bowl, combine 1-1/2 cups of the broth and Worcestershire sauce. Pour over beef. 
8. Cover and cook on LOW for 8 to 10 hours or until beef is tender.
9. With slotted spoon, remove beef and vegetables from slow cooker and place on serving platter. Cover to keep warm.
10. Into medium saucepan over medium-high heat, pour in liquid. Make sure to discard the bay leaf. 
11. In small bowl, mix remaining broth and cornstarch. You need to blend until smooth. 
12. Add to liquid in saucepan. 
13. Bring to a boil and stir constantly. Boil for 1 minute. 
14. Serve sauce with beef and vegetables.