Many thanks to Beverly Hansen for sharing this recipe this week. The apple cider in the share can be used in this main dish and she used a daikon radish in place of the parsnip.
1 c. apple cider
3 tbsp. tomato paste
2 tbsp. flour
2 tbsp. Worcestershire sauce
3 medium parsnips
2 medium sweet potatoes
1 medium onion
4 clove garlic
2 sprig fresh rosemary
1 bottom round roast or chuck roast
In a 5- to 6-quart slow cooker, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic, and rosemary and toss to combine.
Season the roast with 1 teaspoon each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
Transfer the roast to a cutting board and slice. Serve with the vegetables.
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