- Trim top & bottom of carrots, turnip and rutabaga, then peel with vegetable peeler. Arrange onion, potatoes, carrots, turnip, and rutabaga 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.
- Wisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 10 hours or on HIGH for 6 hours.
This recipe keeps well and is delicious as leftovers.
Courtesy of Tyra M. Carter, PhD, RD, LD