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Slow Cooker Beef Roast with Vegetables
Ingredients
- 1 onion, chopped
- 1 1/2 cups carrots, baby peeled
- 2 cloves garlic, sliced in half
- 1 large parsnip, peeled and chopped
- 1 rutabaga, peeled and chopped
- 5 red skin new potatoes, washed and quartered
- 2.5 pounds beef roast, English or Cross Rib cut
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 15 ounces salt-free pureed tomatoes
- 1 teaspoon thyme, dried
- 1/2 teaspoon rosemary, dried
- 1 bay leaf, whole
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