Karen’s Adventures in Cooking { & eating}…Slow Cooker Beef with Root Vegetables

I’ve been making this slow cooker pot roast for years and it’s become my favorite go to cold weather meal.

Several of my friends and relatives have tried and love too and it’s a huge hit with kids because the sauce is a little sweeter than usual. The spices add a little heat but are not overwhelming and it’s SUPER easy!

Just add chopped root vegetables and onions to the slow cooker, toss the beef in flour, whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, garlic powder and pour over beef and veggies then cover and turn on high for 8 hours.

Complete recipe –> Slow Cooker Beef with Root Vegetables - Food Network

Tweaks and substitutions: This recipe uses root veggies but if you don’t like rutabaga or parsnips – subsitute with whatever you like or usually cook wiht your pot roast. If you aren’t a fan of sweet sauces – you could cut back on the brown sugar – or you might want to skip this recipe.
If I have the time I brown the beef after tossing it in flour before adding to the slow cooker but it’s fine if you can’t. I like the extra flavor it adds though.