Prep Time: 20 minutes

Cook Time: 8 hours (on low)

Serving: 4-6

A Word From The Cook

A good way to prepare a Sunday dinner using a less expensive roast (Blade)!

Ingredients

• 1         Tbsp        Olive Oil
• 1                          Boneless Blade Roast (approx. 4 lbs)
• 1/2      Tsp         Salt
• 3-4      Grinds   Pepper
• 3                          Carrots – cut into 2 inch pieces, larger ends halved
• 2                          Parsnips – cut into 2 inch pieces, larger ends halved
• 2           Cups      Rutabaga Sticks (cut into 2 inch pieces
• 15-20                  Mini Potatoes (can be omitted if serving with Mashed Potatoes.
• 4-5                      Shallots – peeled and halved
• 1           Tsp        Thyme
• 1           Tsp        Rosemary
• 2 1/2   Cups      Low Sodium Beef Broth
• 2          Tsp         Balsamic Vinegar

Instructions

1. Heat Olive Oil in a large frying pan.
2. Add 1/2 the salt and 1/2 the pepper to the roast and brown on all sides – about 10 minutes.
3. Transfer the roast to the slow cooker.
4. Add the rest of the salt and pepper, Thyme, Rosemary, Shallots and the beef stock.
5. Cook on low for for 5 1/2 hours.
6. At this time add the Carrots, Parsnips, and whole mini potatoes.
7. Continue cooking on low for another 1 1/2 hours.
8. Remove the Roast to a cutting board and tent loosely – let stand for 10 minutes.
9. Remove the Vegetables to an oven proof dish and place in a warm oven (just to keep warm) @ 200°F.
10. Pour the remaining beef stock into a pot add the Balsamic Vinegar and bring to a boil – boil for 5 minutes to reduce slightly.
11. If serving with Garlic Mashed Potatoes add 1 Tbsp of cornstarch to 1/2 cup of the beef stock, mix well and add to the stock while boiling.