An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.
6mediumyellow-fleshed potatoespeeled and halved
6-8carrotspeeled and halved if thick or left whole if thinner
1mediumonionpeeled and thinly sliced
Salt and freshly ground pepper
3lbboneless beef roastinside or outside round, blade or cross-rib works well
2cupstomato sauceor passata
2-3fresh thyme sprigsor 1 tsp dried thyme leaves
Freshly ground pepper
Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.