Stephanie
Bronze Post Medal for All Time! 162 Posts 
I have two boys in soccer and my husband is coaching, so crock-pot dinners are a must on busy practice nights when we can't all eat dinner together. Beef with root vegetables fits the bill perfectly. It's easy and full of protein and nutritious vegetables to warm them up and fill their bellies after a long, cold evening of practice. The boys really liked the homemade barbecue sauce and the sweetness from the sweet potatoes.
Total Time: Prep: 10 minutes; 8-12 hours in the crock pot
Yield: 8
Ingredients:
- 1 medium onion, chopped
- 2 medium sweet potatoes, peeled and chopped into 2-inch chunks
- 2 medium carrots, peeled and chopped
- 2 medium turnips, peeled and chopped
- 3 lb bottom round roast, trimmed
- 1 tsp salt
- black pepper, to taste
- 3 Tbsp all purpose flour
- 15 oz can tomato sauce
- 2/3 cup brown sugar
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp mustard powder (the original recipe called for mustard powder sprigs, roughly chopped; but as far as I can tell there's no such thing).
Steps:
- Arrange onion, potatoes, carrots, and turnips in the bottom of a slow cooker.
- Season beef with salt and black pepper and rub with flour. For best flavor brown the meat in a little vegetable oil before adding to the slow cooker (optional). Place meat on top of vegetables.
- In a medium bowl, combine tomato sauce, brown sugar, chili powder, cumin, and mustard powder, stirring well. Pour over beef.
- Cover and cook on low for 12 hours or 8 hours on high.
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