Beef Roast with Root Vegetables

Name: Beef Roast with Root Vegetables
Ingredients: 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

13 ingredients

9 steps

Ingredients

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

Directions

1

Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker.
2

Season beef all over with salt and black pepper.
3

Rub flour all over beef.
4

Place roast on top of vegetables in slow cooker.
5

Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder.
6

Pour mixture over beef.
7

Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
8

Remove beef from slow cooker and shred with 2 forks.
9

Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.