Serves 4 with leftovers
Although it’s not a necessity—and it does add a few minutes to your prep time—browning meat before it goes into the slow cooker adds flavor to the finished dish. Browning caramelizes the natural sugars in the surface of the meat, which imparts a richness you won’t get without it. But if time is short, you can skip it!
Prep: 30 minutes
Slow Cook: 5½ hours (low) or 3 hours (high)
Total: 6 hours
Heat the coconut oil in a large heavy skillet over medium-high heat. Season the beef lightly with salt and pepper. Add the beef to the skillet and cook, stirring occasionally, until browned on all sides, about 5 minutes. Place the beef in a 5- to 6-quart slow cooker with the carrots, parsnips, and potatoes.
Add the onion to the same skillet and add additional coconut oil if needed. Cook, stirring frequently, until the onion is soft, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, vinegar, and Italian seasoning and stir to scrape up any brown bits on the bottom of the skillet. Transfer to the slow cooker.
Cover and cook on low for 5½ to 6 hours or on high for 3 hours. Top servings with parsley, if desired.