Sweet 'n Smoky Beef Pot Roast

• 1 Tbsp. oil
• 1 boneless beef pot roast (2-1/2 lb./1.1 kg)
• 1 onion, chopped
• 5 cloves garlic, minced
• 3/4 cup 25%-less-sodium beef broth
• 1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
• 1-1/2 lb. (675 g) carrots, chopped
• 1 lb. (450 g) parsnips, chopped
• 1 bay leaf

1. Heat oil in large skillet on medium-high heat.
2. Add meat; cook 8 to 10 min.
3. or until evenly browned, turning occasionally.
4. Transfer meat to slow cooker sprayed with cooking spray, reserving drippings in skillet.
5. Add onions to reserved drippings; cook and stir on medium heat 5 min.
6. or until onions are softened, adding garlic for the last minute.
7. Stir in broth; bring to boil, stirring constantly to scrape browned bits from bottom of skillet.
8. Remove from heat.
9. Stir in barbecue sauce; pour over meat.
10. Add remaining ingredients; cover with lid.
11. Cook on LOW 8 to 9 hours, (or on HIGH 6 to 7 hours).
12. Remove and discard bay leaves before serving.

oil, onion, garlic, barbecue sauce, carrots, parsnips, bay leaf

Taken from www.kraftrecipes.com/recipes/sweet-n-smoky-beef-pot-roast-186055.aspx (may not work)