Yankee Pot Roast With Winter Vegetables

• 2 1/2 cups (1 1/2-inch) cubed peeled rutabaga (about 1 pound)
• 2 1/2 cups (1 1/2-inch) cubed peeled parsnip (about 1 pound)
• 2 cups (1 1/2-inch) cubed peeled baking potato (about 1 pound)
• 1 1/2 cups (1 1/2-inch-thick) slices carrot (about 8 ounces)
• 1 teaspoon canola oil
• 1 (3-pound) sirloin tip roast, trimmed
• Cooking spray
• 1 cup chopped onion
• 2 cups fat-free, lower-sodium beef broth
• 1 tablespoon whole-grain Dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried sage
• 2 bay leaves
• Fresh thyme sprigs (optional)

1. Place first 4 ingredients in a 5-quart electric slow cooker; toss gently.
2. Heat oil in a large skillet over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Place beef over vegetables in slow cooker. Coat skillet with cooking spray. Add onion to pan; saute 5 minutes or until onion begins to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; stir in mustard and next 5 ingredients. Pour broth mixture over beef and vegetables.
3. Cover and cook on LOW 8 hours or until beef and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
4. Young Chefs can:
5. Measure rutabaga, parsnip, carrot, and potato
6. Place rutabaga, parsnip, carrot, and potato in slow cooker
7. Older Chefs can:
8. Measure mustard, thyme, and sage
9. Help pour broth mixture into slow cooker

baking potato, carrot, canola oil, cooking spray, onion, beef broth, wholegrain, salt, thyme, freshly ground black pepper, sage, bay leaves, thyme

Taken from www.myrecipes.com/recipe/yankee-pot-roast-winter-vegetables (may not work)