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INGREDIENTS:

• 1/2 cup chopped turnip or rutabaga • 1/2 cup chopped onion• 1/4 cup chopped carrot• 1/4 cup chopped celery • 1 clove garlic, minced• 3 to 4 pounds lean chuck roast (or bottom round) • 2 tablespoons vegetable oil• 1 teaspoon salt• 1/4 teaspoon pepper• 1/2 cup dry red wine (or beef stock) • 2 tablespoons fresh minced parsley • 1/4 cup cold water• 3 tablespoons all-purpose flourOptional: beef stock, for the gravy

DIRECTIONS:

1. Peel and chop the turnip, onion, and carrot; minced the garlic and place in the slow cooker.

2. Trim the beef roast of excess fat. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef for about 10 minutes, turning to brown all sides.

3. Remove the skillet from the heat and place the seared roast on the vegetables in the slow cooker. Sprinkle the roast with salt and pepper.

4. Place the skillet over medium heat and add the red wine or stock. Bring the liquids to a boil while stirring and scraping up the browned bits left in the pan.

5. Pour the liquids over the roast and vegetables.6. Cover the slow cooker and cook on the low setting for 8 to 10 or

high setting for about 4 to 5 hours, or until the beef is very tender. 7. Remove the pot roast to a warm serving platter. Strain the liquids

into a gravy separator; discard excess fat. Reserve 2 cups of the cooking liquid. If necessary, add beef stock to make 2 cups.

8. Spoon the vegetables around roast and sprinkle with parsley. Cover the meat and vegetables with foil to keep warm while preparing gravy.

9. Pour the liquids into a saucepan. In a cup, blend the 1/4 cup of cold water slowly into the flour, stirring until smooth. Stir the flour mixture into cooking liquids. Cook the gravy over medium-low heat, stirring until thick and bubbly. Taste and season with salt and pep-per, as needed.

10. Serve the gravy with the beef and vegetables. Add mashed or boiled potatoes, if desired.

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Slow Cooker Home-Style Pot Roast with Gravy

Prices Good 1/29-2/4

Recipe from The Spruce Eats

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