Slow Cooker

Root Vegetable Pot Roast

Prep Time: 25 Minutes Start to Finish: 8 Hours 25 Minutes 8 servings

• 1 lb parsnips, peeled, cut into 2-inch pieces
• 1 lb turnips, peeled, cut into wedges
• 1 lb carrots, cut into 2-inch pieces
• 1 medium red onion, cut into wedges
• 3 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (3 to 4 lb)
• 1½ teaspoons salt
• ½ teaspoon freshly ground pepper
• 1 cup beef broth
• ½ cup dry red wine or additional beef broth
• ¼ cup tomato paste
• Chopped fresh parsley, if desired

1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, turnips, carrots, onion and garlic.

2 In 12-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; add to skillet. Cook until browned on all sides. Place beef on vegetables in slow cooker.

3 In medium bowl, stir together broth, wine and tomato paste with whisk. Pour over beef.

4 Cover; cook on Low heat setting 8 to 10 hours or until beef is very tender. Serve beef with vegetables and cooking liquid. Garnish with parsley.

1 Serving: Calories 500; Total Fat 27g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 0mg; Sodium 720mg; Total Carbohydrate 23g (Dietary Fiber 6g); Protein 40g Exchanges: 1 Starch, 2 Vegetable, 5 Medium-Fat Meat, ½ Fat Carbohydrate Choices: 1

Festive Touch Cheesy Herb–Hash Brown Cups (see recipe) would make a great match for this satisfying beef dish.

Kitchen Secrets This fix-it-and-forget-it main dish is a great choice if you need oven space for other dishes or if you need some time to focus on other dishes for your holiday meal.