Autumn Pot Roast

By sheilaolim

Ingredients

• 1 boneless beef chuck roast (3 pounds)
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1-1/2 pounds sweet potatoes, cut into 1-inch pieces
• 2 medium parsnips, cut into 1/2 inch pieces
• 1 large sweet onion, cut into chunks
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 3/4 cup dry red wine or additional reduced-sodium beef broth

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.

Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.

Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices. Yield: 6 servings.