Beer-Braised Roast With Root Vegetables

• 2 tablespoons olive oil
• 1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed
• 2 large onions, sliced
• 3 celery ribs, cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1/2 pound fresh whole mushrooms, quartered
• 1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth
• 4 tablespoons minced fresh parsley, divided
• 3 tablespoons Worcestershire sauce
• 3 tablespoons seedless blackberry spreadable fruit
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons cornstarch
• 1/2 cup cold water

1. In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
2. Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables; sprinkle with remaining parsley.

olive oil, beef chuck, onions, celery, carrots, sweet potato, mushrooms, beef broth, fresh parsley, worcestershire sauce, seedless blackberry, salt, pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/beer-braised-roast-with-root-vegetables/ (may not work)