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Beef with Root Vegetable Stew

Adapted from Food Networks Robin Miller

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-lb) chuck roast
Salt and ground black pepper
3 Tbsp all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 tsp chili powder
1 tsp ground cumin
1 tsp mustard powder
1 tsp garlic powder

Place onion, potatoes, carrots, turnip and rutabaga into a slow cooker. Rub beef with salt, pepper and flour. Place beef on top of vegetables.

In a small bowl, combine tomato sauce, brown sugar, chili powder, cumin, mustard powder and garlic powder. Poor over vegetables and beef. Cook on low for 12 hours or on high for 8 hours.