Root Vegetable Pot Roast

• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 chai black tea bags
• 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
• 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 1 large onion, cut into 1-inch wedges
• 2 celery ribs, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (about 3 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium lemon, thinly sliced
• 3 tablespoons cornstarch
• 3 tablespoons cold water

1. In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
2. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
3. Discard lemon. Remove roast and vegetables from slow cooker; keep warm.
4. Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

beef broth, chai black tea bags, potatoes, carrots, parsnips, onion, celery, olive oil, chuck roast, salt, pepper, lemon, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/root-vegetable-pot-roast/ (may not work)