Moroccan-Spiced Pot Roast and Veggies

In a small bowl combine pumpkin pie spice, 1/2 teaspoon of the salt, the cumin, 1/4 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 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over mixture in cooker.

Cover and cook on low 9 hours or high 4 1/2 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.