Cumin-Crusted Pot Roast With Sweet Potatoes And Parsnips

• 1 1/2 tablespoons instant minced onion
• 1 tablespoon cumin seeds
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt, divided
• 3 pounds boneless chuck roast, trimmed
• Cooking spray
• 4 small onions, each cut into 8 wedges
• 4 garlic cloves, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 3 cups (1/2-inch) cubed peeled sweet potatoes
• 2 cups chopped peeled parsnips
• 2 cups (1/2-inch) pieces green bell pepper
• 1/3 cup chopped fresh parsley

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Remove roast from pan. Add onions to pan; saute 3 minutes or until lightly browned. Add garlic, and saute for 1 minute. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover. Bake at 350u0b0 for 2 hours, turning roast after 1 hour.
4. Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional 1 hour or until vegetables are tender. Remove roast from pan, and let stand for 15 minutes. Shred meat with 2 forks. Stir remaining 3/4 teaspoon salt and parsley into vegetable mixture. Serve roast with vegetable mixture and cooking liquid.

onion, cumin seeds, oregano, garlic, freshly ground black pepper, salt, chuck roast, cooking spray, onions, garlic, balsamic vinegar, beef broth, tomatoes, potatoes, parsnips, green bell pepper, parsley

Taken from www.myrecipes.com/recipe/cumin-crusted-pot-roast-with-sweet-potatoes-parsnips (may not work)