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Slow Cooker Cider Braised Pot Roast with Root Veggies

This hearty, flavorful dish is slow-cooked allowing the flavors to marry, resulting in a delicious fork-tender meal. Enjoy with your favorite glass of wine and a loaf of crusty French bread for sopping up the sauce!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 c. apple cider
  • 3 T. tomato paste
  • 2 T. all-purpose flour
  • 2 T. Worcestershire sauce
  • Kosher salt and black pepper
  • 3 med. parsnips peeled & chopped
  • 2 med. sweet potatoes peeled & chopped
  • 1 med. yellow onion cut into chunks
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary
  • 1 (3 lb.) bottom round roast or chuck roast

Instructions

  • In a mixing bowl, whisk together the cider, tomato paste, flour, Worcestershire, and 1/4 teaspoon each salt and pepper.
  • Add the parsnips, sweet potatoes, onion, garlic, and rosemary to the slow cooker. Pour cider mixture over veggies; toss to coat.
  • Season the roast on all sides with salt and pepper, and nestle among the veggies.
  • Cover and cook on LOW for 7-8 hours OR on HIGH for 5-6 hours until the roast is tender.
  • Transfer the roast to a cutting board and slice. Serve with veggies.
  • Cook's Note: If you prefer, add 2 cups of baby carrots in place of parsnips.