Autumn Pot Roast

By Addie

This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal.—Mary Hankins, Kansas City, Missouri

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

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 pan juices. Yield: 6 servings.
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REVIEW:

I was drawn to this recipe for 2 reasons: 1. Sweet Potatoes, and 2. Parsnips - I love Sweet Potatoes and had to use up some Parsnips. These contributed to a unique and flavorful meal. I had to half the recipe because I have a 3 qt slow-cooker (just me and the wife), but will be making the other half in a couple of days. This is an excellent meal.