Ingredients
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)
1 1/2
teaspoons salt
1/2
teaspoon freshly ground pepper
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2
cup dry red wine or additional beef-flavored broth
1/4
cup tomato paste
Chopped fresh parsley, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, turnips, carrots, onion and garlic.
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.
In medium bowl, stir together broth, wine and tomato paste with whisk. Pour over beef.
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.
