Ingredients
1 boneless beef chuck roast (3 pounds)1 teaspoon salt, divided1/2 teaspoon pepper, divided1 tablespoon olive oil1-1/2 pounds sweet potatoes, cut into 1-inch pieces2 medium parsnips, cut into 1/2 inch pieces1 large sweet onion, cut into chunks1/3 cup sun-dried tomatoes (not packed in oil)3 garlic cloves, minced1 teaspoon dried thyme2 bay leaves1 can (14-1/2 ounces) reduced-sodium beef broth3/4 cup dry red wine or additional reduced-sodium beef broth
Preparation
Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.
