Roast Beef in the Slow Cooker

Now with the fall season upon us, it is time for getting out the Slow Cooker. With just a little planning and fore thought, you can have your supper in the slow cooker all day. When you come home from a busy day the aroma will inspire you to do a few final touches, and supper is DONE! Thursday for me is a full day so I like to have my supper ready when I get home. This recipe is something that I came up with using leftover spaghetti sauce. It makes a wonderful gravy that is not a strong tomato flavor. I like to use leftovers in soups and other dishes so that nothing goes to waste.

• a cut of your favorite roast beef ( I used an inside round), size depending on how many you want to serve
• a chopped onion
• 2 cups sliced mushrooms
• 2 cups of left over spaghetti sauce
• 2 tbsp. cornstarch
• 1/2 cup of cold water

1. place your roast in the slow cooker.
2. add onions, mushrooms, and spaghetti sauce.
3. cook on low for 8 hours.
4. remove roast and cover while you make the gravy.
5. turn slow cooker to high and mix the cornstarch with the cold water.
6. add to the gravy and stir well.
7. bring to a boil and simmer 2 minutes.
8. add roast beef (that has been sliced at an angle and against the grain) back to the gravy.
9. serve with mashed potatoes and your favorite side vegetable dish.