2 lbs boneless chuck roast
¼ c flour
2 T dried Italian seasoning
2 T olive oil
2 onions, sliced
8 oz parsnips, sliced
8 oz carrots, sliced
1.5 c beef broth (or 1 c red wine and ½ c broth)
¼ c tomato paste
Red wine vinegar
Cut beef into cubes. Combine flour, seasoning, 1 t salt and ½ t pepper in a bowl and use it to coat beef.
Heat oil in large skillet; brown coated beef.
Place all vegetables in crock pot, top with meat. Add broth or broth/wine mix. Cook on low for 12-14 or high for 6-7 hours. Stir in tomato paste and serve.
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