Slow Cooker Beef with Root Vegetables

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip OR rutabaga (larger and sweeter than turnips; takes longer to cook) OR kohlrabi bulbs (similar flavor) OR black radish (more pungent) OR celeriac OR parsnip OR carrot OR salsify OR daikon = white radish = Japanese radish, peeled and chopped
1 rutabaga OR turnip (smaller, not as sweet; takes less time to cook) OR celeriac OR kohlrabi, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dry mustard powder
1 teaspoon garlic powder

Show: Quick Fix Meals with Robin Miller
Episode: Slow Cookin'

RECIPE IS SUPPOSED TO BE FOR 4 BUT IT WILL FEED 8.

1) Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker.
2) 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 tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef.
5) Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate 2 cups beef for Asian Beef Lettuce Wraps with Curried Couscous.

Number of Servings: 8

Recipe submitted by SparkPeople user CHUCKLES0719.