By Kathy Hamman Miller
Ingredients:
2 – 3 pounds of beef tip roast
Olive oil
1 pound bag of baby carrots
1 – 1 1/2 pound bag of medium size firm Yukon gold potatoes
1 cup beef stock
1 cup apple juice
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
2 tablespoons of corn starch
Diced sweet onion
Seasoning of choice – I use about a tablespoon, sprinkled on the meat.
Instructions:
Lightly coat the bottom of a crock pot with oil. Place roast in the bottom top side down moving around to coat in oil, then flip over and season.
In a microwaveable bowl combine the beef stock, apple juice, Worcestershire sauce along with the corn starch, stirring until combined. Microwave about 90 seconds. Add the bullion cubes and again stir to combine.
Wash the potatoes and carrots and place them around the roast along with the diced onions then pour the beef stock mixture over the entire contents of the crock pot. Cover, and cook on low for 8 to 10 hours. I like to take the lid off at the end before serving cooking to evaporate some of the liquid to thicken up the sauce a little.
When serving, drizzle some of that yummy sauce over the potatoes! Enjoy!
