3 lb. Boneless beef chuck roast
1 tsp Sea salt
½ tsp Black cracked pepper
1 tbsp Olive oil
1.5 lb Sweet potatoes, cut into 1-inch pieces
2 Parsnips, cut into 1-inch pieces
1 Valdilia onion, cut into chunks
1/3 c Sun-dried tomatoes, not packed in oil
3 ea Garlic gloves, minced
1 tsp Thyme, dried
2 Bay leaves
2 c Beef broth
¾ c Red wine, dry
How To Prepare:
Cut roast in half; sprinkle with ½ of seasoning. In a large skillet add oil and brown meat on medium-high on all sides, 2-3 minutes.
Transfer to a 5-qt slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bat leaves and remaining salt & pepper. Combine beef broth and wine; pour over vegetables.
Cover and cook on a low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves.