Roast Beef with Rutabagas and Hearty Veggies

This all-in-one slow cooker meal can also be cooked on low heat for 6 to 7 hours. Then add your vegetables, and cook on high for another 1 to 2 hours.

Roast Beef with Rutabagas and Hearty Veggies
Makes 6 to 8 servings
  • 1 (3 to 3½ pound) boneless beef shoulder roast, trimmed
  • 3¼ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper
  • 4 medium stalks celery, cut crosswise into 2-inch pieces
  • 4 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 1 head garlic, halved crosswise
  • 2 tablespoons vegetable oil
  • ¾ cup low-sodium beef broth
  • ¼ cup dry red wine
  • 1½ tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground cinnamon
  • 1 bay leaf
  • ¾ pound rutabaga, peeled and chopped into 1-inch pieces
  • 1 large red onion, peeled and cut into 6 wedges
  • 1 cup baby portobello mushrooms, halved
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ teaspoon granulated sugar
  • Garnish: chopped fresh rosemary
  1. Sprinkle roast all over with 2¾ teaspoons salt and pepper. Let stand at room temperature for 45 minutes to 1 hour. Pat roast dry.
  2. In the bottom of a 5-to 6-quart slow cooker, spread celery, carrots, and garlic.
  3. In a 12-inch skillet, heat oil over medium-high heat. Add roast and cook until browned all over, 2 to 3 minutes per side. Reduce heat to prevent excess browning, if necessary. Place roast on top of vegetables in slow cooker.
  4. To skillet, add broth, wine, Worcestershire, paprika, cumin, cinnamon, and bay leaf, scraping browned bits from bottom of skillet. Pour broth mixture over roast.
  5. Cover, and cook on high until fork-tender, 4 to 5 hours. Uncover, and add rutabaga, onion, and mushrooms. Cover and cook until vegetables are tender, about 1 hour more.
  6. Remove roast and shred meat. Discard bay leaf. Transfer roast and vegetables to a serving platter, reserving drippings in slow cooker. Cover platter to keep warm.
  7. In a clean skillet, heat butter over medium heat. Add flour; cook, stirring constantly for 1 minute. Gradually stir in reserved drippings. Add sugar and remaining ½ teaspoon salt. Bring to a boil, and reduce heat to medium; cook until thickened, 3 to 5 minutes. Pour gravy over roast. Garnish with rosemary, if desired.