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
Arrange onion, sweet potatoes, parsnips and celery root 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 tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.
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By jbonbon
Memphis, TN
on September 25, 2012
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Made this yesterday and my husband loved it. He said it was the best pot roast he's ever had! I like that it has some unique and flavors that you don't find in your traditional roast. I used brown sugar instead of maple syrup and Ancho chili powder instead of the regular stuff. I also added a pinch of a Penzy's spice called "Arizona Dreamin". I served the roast and veggies with Pillsbury "Southern Style" biscuits. It was quite yummy, and will use the leftover beef for Asian Beef salad, empanadas and french dip sammies.
By roxanahoff_11198995
Baltimore, MD
on July 05, 2012
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I've made this a couple of times now and I love it! I have used tomato sauce as well with it, and I actually like it a little better then the chunks! Worth trying!
By Bibs0605
on June 19, 2012
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We thought it was wonderful! The root vegetables were a wonderful addition.
Read all 71 reviews