Ingredients
2 tbsp. Gold Medal all-purpose flour
1/2 c. dry red wine
2 tbsp. tomato paste
1 tbsp. low-sodium beef bouillon base
2 tsp. Worcestershire sauce
2 large carrots, cut into 2-inch pieces
1 large onion, chopped
1 medium rutabaga (about 12 oz), cut into 2-inch. pieces
12 oz. small yellow new potatoes (about 10)
2 sprigs fresh rosemary
1 1/2 lb. beef round roast, tied with string
kosher salt
black pepper
Chopped fresh parsley, for serving
Instructions:
In a 5- to 6- quart slow cooker, whisk together the flour, red wine, tomato paste, bouillon and Worcestershire. Add the carrots, onion, rutabaga, potatoes and rosemary and toss to combine.
Season the beef with 1/2 teaspoon each salt and pepper, then nestle it into the vegetables, turning to coat. Cover and cook until the roast is fork-tender, 7 to 8 hours on low or 6 to 7 hours on high.
Transfer the beef to a cutting board, remove the string and thinly slice. Arrange the beef and vegetables on a serving platter and sprinkle with parsley, if desired.
From: https://recipepatch.com/your-family-will-rave-over-this-super-tender-pot-roast
