Cumin-Crusted Pot Roast with Sweet Potatoes and Parsnips

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 cups pieces bell pepper green ()
• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 3 pounds chuck roast boneless trimmed
• 1 tablespoon cumin seeds 
• 0.3 cup parsley fresh chopped
• 4  garlic cloves thinly sliced
• 0.5 teaspoon garlic powder 
• 14 ounce less-sodium beef broth fat-free canned
• 1.5 tablespoons onion instant minced
• 4 small onions cut into 8 wedges
• 1 teaspoon oregano dried
• 2 cups parsnips peeled chopped
• 1.3 teaspoons salt divided
• 3 cups sweet potatoes cubed peeled ()

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
4. Add roast to pan, and cook for 6 minutes, turning to brown on all sides.
5. Remove roast from pan.
6. Add onions to pan; saut 3 minutes or until lightly browned.
7. Add garlic, and saut for 1 minute.
8. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover.
9. Bake at 350 for 2 hours, turning roast after 1 hour.
10. Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional 1 hour or until vegetables are tender.
11. Remove roast from pan, and let stand for 15 minutes. Shred meat with 2 forks. Stir remaining 3/4 teaspoon salt and parsley into vegetable mixture.
12. Serve roast with vegetable mixture and cooking liquid.