Food Network: Slow Cooker Beef with Root Vegetables

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Slow Cooker Beef with Root Vegetables
, 2005, Robin Miller, All rights reserved

Directions
1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder

1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Arrange onion, potatoes, carrots, turnip, and rutabaga 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 tomato sauce, brown sugar, chili powder, cumin, mustard powder, and
garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on
HIGH for 8 hours.

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate
remaining beef until ready to use.