Ingredients

• 3 T all-purpose flour
• 1 tsp dried rosemary, crushed and divided
• 3/4 tsp pepper, divided
• 2 1/4 lb bottom round roast, trimmed of visible fat and cut into 11/2-inch pieces
• 1 T canola oil
• 21/2 cups low-sodium beef broth, divided
• 1 14.4-oz package frozen pearl onions (about 3 cups)
• 11/2 lb sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb carrots, peeled and sliced 1/2 inch thick
• 1/2 lb parsnips, peeled and sliced 1/2 inch thick
• 1/4 cup tomato paste
• 2 T minced garlic
• 1 T Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt

Directions

1. Combine flour, 1/2 tsp rosemary and 1/4 tsp pepper and lightly coat beef with mixture. Heat oil in a large skillet over medium-high heat. Add half of the beef, and cook, turning occasionally, about 8 minutes, or until beef is browned on all sides. Transfer beef to a 6-quart slow cooker and repeat with remaining beef. Add 1/2 cup beef broth to skillet and bring to a simmer. Cook 1 to 2 minutes, scraping pan to release browned bits. Pour broth mixture over beef in slow cooker.
2. In a medium-size bowl, stir together onions, sweet potatoes, carrots, parsnips, 2 cups broth, the tomato paste, garlic, Worcestershire sauce, thyme, 1/2 tsp rosemary and 1/2 tsp each of salt and pepper. Pour mixture over beef in slow cooker.
3. Cover and cook on high for 1 hour. Reduce to low heat and cook 6 hours longer or until beef is tender.

Recipe from Today’s Dietitian