Slow Cooker Beef Roast with Vegetables

By Margannl

Ingredients

• 1 onion
• chopped 1 1/2 cups carrots,baby peeled
• 2 cloves garlic, sliced in half
• 1 large parsnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 5 red skin new potatoes, washed and quartered
• 2.5 pounds beef roast, English or Cross Rib cut
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon all-purpose flour
• 15 ounces salt-free pureed tomatoes
• 1 teaspoon thyme, dried
• 1/2 teaspoon rosemary,
• dried 1 bay leaf, whole

Preparation

Step 1

Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables