Pot Roast With Vegetables

• 1 tablespoon land o lakes butter
• 1 (3 lb) beef chuck roast, cut into 6 pieces
• 2 medium carrots, peeled, cut into 1-inch chunks
• 1 medium turnip, peeled, cut into 1-inch chunks
• 1 medium onion, cut into 8 wedges
• 1 small rutabaga, cut into 1-inch chunks
• 1 (10 1/2 ounce) can condensed beef broth
• 1 tablespoon chopped fresh parsley
• 2 teaspoons firmly packed brown sugar
• 12 teaspoon dried rosemary, crushed
• 14 teaspoon salt
• 14 teaspoon pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• 2 cups beef drippings

1. Melt butter in 12-inch skillet until sizzling; add beef pieces.
2. Cook over medium-high heat, turning once, until browned (7 to 9 minutes).
3. Spray 5 to 6-quart slow cooker with no-stick cooking spray.
4. Place all vegetable ingredients in slow cooker; top with browned beef pieces.
5. Stir together all seasoning ingredients in medium bowl; pour over beef.
6. Cover; cook on Low heat setting 8 hours or until meat and vegetables are tender.
7. Remove meat and vegetables to serving platter; keep warm.
8. Reserve beef juices in slow cooker.
9. Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices.
10. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes).
11. Boil 1 minute.
12. Serve gravy with meat and vegetables.

butter, beef chuck roast, carrots, onion, condensed beef broth, parsley, brown sugar, rosemary, salt, pepper, allpurpose, water, beef drippings

Taken from www.food.com/recipe/pot-roast-with-vegetables-157797 (may not work)