Italian-Style Pot Roast with Root Vegetables

• Gluten free

• Meat

  • 2 lbs Beef chuck, roast

• Produce

  • 1 Basil, fresh
  • 2 Carrots
  • 4 cloves Garlic
  • 1 Onion
  • 1 Parsnip
  • 2 Sweet potatoes
  • 1 Turnip

• Condiments

  • 1 (24 oz jar Pasta sauce

• Baking & Spices

  • 1 Salt and pepper

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 lbs beef chuck roast
• 2 carrots
• 1 (24 oz) jar pasta sauce
• Fresh basil
• 1 turnip
• 1 parsnip
• Salt and pepper to taste
• 2 sweet potatoes
• 1 onion
• 4 cloves garlic
• 2 medium carrots, peeled, and 2-in diced
• 1 medium parsnip, peeled, and 2-in diced
• 1 medium turnip, peeled, and 2-in diced
• 2 small sweet potatoes, peeled and 2-in diced
• 1 medium onion, 2-in diced
• 2 lbs beef chuck roast
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 (24) oz jar pasta sauce
• Minced fresh basil for topping

Directions

• Arrange parsnips, turnips, sweet potatoes, and onion around edges of a greased 5-qt slow cooker. Season chuck roast on both sides with salt and pepper. Nestle in the middle of slow cooker around the vegetables and sprinkle minced garlic on top.
• Pour pasta sauce over roast. Cover and let cook on low 7-8 hours until vegetables are tender and beef easily shreds with a fork. Sprinkle minced basil on top and serve pot roast warm. Enjoy!

Nutrition