Loading Video...

Beef Roast with Root Vegetables

  • Level: Easy
  • Total: 12 hr 20 min
  • Prep: 20 min
  • Cook: 12 hr
  • Yield: 4 servings (with leftovers for 2 additional meals)
Save Recipe


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


  1. 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.
  2. Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
  3. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Beef Burger with Roasted Tomato Ketchup

Roast Beef with Spicy Parsley Tomato Sauce

Brisket Roasted with Red Wine, Leeks, Tomato and Peppercorns

Oven-Roasted Sweet Potato Slices with Orange and Fresh Thyme