Beef Roast with Root Vegetables

Ingredients

• 14 ounce canned tomatoes diced canned
• 1  celery root peeled chopped celeriac
• 2 teaspoons chili powder 
• 3 tablespoons flour all-purpose
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 4 servings salt and ground pepper black
• 0.3 cup maple syrup 
• 0.5 cup onion chopped
• 1 teaspoon onion powder 
• 2  parsnips peeled chopped
• 5 pound beef roast boneless trimmed of fat
• 2 large sweet potatoes cut into 2-inch pieces

Equipment

• whisk
• slow cooker

Directions

1. Watch how to make this recipe.
2. 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.
3. Place roast on top of vegetables in slow cooker.
4. Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder.
5. Pour mixture over beef.
6. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
7. Remove beef from slow cooker and shred with 2 forks.
8. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.