Pot Roast and Root Vegetables

By pinkadidas178

Ingredients

• 2 tbsp flour
• 1/2 cup dry red wine
• 2 tbsp tomato paste
• 1 tbsp beef bouillon base
• 2 tsp worcestershire sauce
• 2 large carrots, rough chop
• 1 large onion, chopped
• 1 med. rutabaga, rough chop
• 12 oz sm. yellow potatoes (about 10)
• 2 sprigs rosemary
• 1 1/2 lbs beef round roast, tied with string
• salt and pepper
• chopped parsley for serving

Details

Adapted from google.com

Preparation

Step 1

In a slow cooker, whisk together the flour, wine, tomato paste, bouillon and worcestershire. Add the carrots, onion, rutabaga, potatoes and rosemary. Toss to combine.

Season the beef with 1/2 tsp each of salt and pepper. Nestle into the vegetables, turning to coat. Cover and cook until roast is fork tender (6-7 hours on high).

Transfer the beef to a cutting board. Remove the strong and thinly slice the meat. Arrange the beef and vegetables on serving platter. Sprinkle with parsley.