Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!

Ingredients

• 1 pound red potatoes (3-4 medium), cubed
• 1-1/2 cups fresh baby carrots
• 1 medium green pepper, chopped
• 1 medium parsnip, chopped
• 1/4 pound small fresh mushrooms
• 1 small red onion, chopped
• 1 beef rump roast or bottom round roast (3 pounds)
• 1 can (14-1/2 ounces) beef broth
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

1. Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours.
2. Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.