Nutrition per serving may change if servings are adjusted.
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
1 (2½ pound) boneless beef chuck arm pot roast, trimmed of fat
1 tablespoon olive oil
1¼ pounds carrots, cut into 1-inch pieces
3 cups 1-inch pieces peeled parsnips
2 large onions, cut into wedges
1 cup 50% less sodium beef broth
3 tablespoons quick-cooking tapioca, crushed
2 tablespoons no-salt-added tomato paste
½ teaspoon dry mustard
2 medium red sweet peppers, seeded and cut into 1-inch pieces
Snipped fresh cilantro
In a small bowl combine pumpkin pie spice, ½ teaspoon of the salt, the cumin, ¼ teaspoon of the black pepper and, if desired, cayenne pepper. Sprinkle mixture over meat; rub in with your fingers. In a 10-inch skillet heat oil over medium-high. Add meat; cook 6 to 8 minutes or until browned on all sides.
In a 5- to 6-qt. slow cooker combine carrots and parsnips. Add meat, cutting to fit if needed. Top with onions. In a small bowl combine broth, tapioca, tomato paste, dry mustard and the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour over mixture in cooker.
Cover and cook on low 9 hours or high 4½ hours. Add sweet peppers. If using low, turn to high. Cover and cook 30 minutes more.
Transfer meat to a platter. Using a slotted spoon, transfer vegetables to platter. Skim fat from cooking liquid. Drizzle cooking liquid over meat and vegetables and, if desired, sprinkle with cilantro.