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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal.Mary Hankins, Kansas City, Missouri Ingredients:
1 boneless beef chuck roast (3 pounds) |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 tablespoon olive oil |
1-1/2 pounds sweet potatoes, cut into 1-inch pieces |
2 medium parsnips, cut into 1/2 inch pieces |
1 large sweet onion, cut into chunks |
1/3 cup sun-dried tomatoes (not packed in oil) |
3 garlic cloves, minced |
1 teaspoon dried thyme |
2 bay leaves |
1 can (14-1/2 ounces) reduced-sodium beef broth |
3/4 cup dry red wine or additional reduced-sodium beef broth |
Directions:
1. Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
2. Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
3. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices. Yield: 6 servings.
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