Slow-Cooker Autumn Potroast

• 1 boneless beef chuck roast (3 pounds)
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1-1/2 pounds sweet potatoes, cut into 1-inch pieces
• 2 medium parsnips, cut into 1/2 inch pieces
• 1 large sweet onion, cut into chunks
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 3/4 cup dry red wine or additional reduced-sodium beef broth

1. Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
2. Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
3. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.

chuck roast, salt, pepper, olive oil, sweet potatoes, parsnips, sweet onion, tomatoes, garlic, thyme, bay leaves, beef broth, red wine

Taken from www.tasteofhome.com/recipes/slow-cooker-autumn-potroast/ (may not work)