Monday, December 27, 2010

Robin Miller's Slow Cooker Beef With Root Vegetables

(C)2005, Robin Miller, All rights reserved

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
8 hr 0 min
4 servings


  • 1 onion, chopped
  • 4 small red potatoes, quartered
  • 2 carrots, peeled and chopped
  • 1 turnip, peeled and chopped ****
  • 1 rutabaga, 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 mustard powder ***
  • 1 teaspoon garlic powder***


Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.

Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. 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 remaining beef until ready to use.

****These are my changes:  I like to use a Rump Roast.  I don't use the turnips but chop two parsnips and add instead.  I decrease the brown sugar to about 1/4 cup and that is loose not firmly packed.  I use wet mustard and 2 tsps. minced garlic instead of using powdered.  Because mine is a crock pot it cooks more quickly. My crock pot is fast.  On HIGH a 4 pound roast cooks in about 4 hours and that is well done. 

This is a great recipe and especially nice for a cold winter's day, very hearty and tasty and full of good vegetables.