Sunday, August 2, 2009

Thursday - Beef Roast with Root Vegetables 8/6

Beef Roast with Root Vegetables:
by Robin Miller from

1/2 cup chopped onion
2 large sweet potatoes, cut into 2-inch pieces
2 parsnips, peeled and chopped*
1 celery root (celeriac), peeled and chopped*
1 (5-pound) boneless beef roast, trimmed of fat
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes
1/3 cup maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

*Our kids eat just about everything, but if yours don't, try substituting carrots or more potatoes for parsnips or celery root. If you cut out the celery root, you may want to throw in a celery stalk that you can remove once the meal is done.

Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.

Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.

Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

This is a one pot meal!!

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