Nutrition per serving may change if servings are adjusted.
2 pounds boneless beef chuck roast
¼ cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, cut into wedges
8 ounces parsnips, quartered lengthwise and halved
8 ounces carrots, quartered lengthwise and halved
8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped
1 cup Cabernet Sauvignon or beef broth
½ cup beef broth
¼ cup tomato paste
Chopped plum tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
Crusty bread (optional)
Trim excess fat from beef; cut into 1-inch cubes. In a large self-sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag. Seal and toss to coat meat with flour mixture. In a 12-inch skillet, brown meat, ½ at a time in hot olive oil (adding more oil if necessary).
Meanwhile, in a 4- ½- to 6-qt. slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour atop meat.
Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Pass tomatoes, raisins, and/or vinegar to sprinkle on each serving. If desired, serve with crusty bread.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.