Slow Cooker Beef with Root vegetables

Nothing beats a slow cooker meal when your schedule has been overflowing and all you want to do is relax over the weekend. Winter is breaking through here, and slow cooker dishes are the best when it starts to get cold and dark and gloomy! I also love how soft the beef is after the 8 or 12 hours in a slow cooker, its just delicious! Apologies if you don’t eat beef because of your culture or religion or personal choice – I love beef! I think it has to do with my Middle eastern upbringing 🙂 K has slowly become a beef convert (though he sometimes denies it).

Ingredients:
Beef: Chuck Roast / Rump steak
Onion: 1 chopped
Carrots: 2 peeled and chopped
Turnip: 1 peeled and chopped
Potatoes: 4 small quatered
All Purpose flour: 3 tbsp
Tomato Sauce: 1 can
Brown Sugar: 2/3 cup
Chilli Powder: 2 tsps
Cumin: 1 tsp
Garlic Powder: 1 tsp
Salt to taste
Ground black pepper

Arrange the onion and the veggies in the bottom of the slow cooker. Season the beef with some salt and pepper and rub the flour all over the beef. Place the beef on top of the veggies.

In a seperate bowl, whisk the tomato sauce, brown sugar, chilli, cumin and garlic powder. Pour this over the beef and veggies.

Cover and cook on low for 12 hours or on high for 8hours.

Dinner is served!

PS: You must have noticed the corn in the picture and wondered that its not a “root” veggie. I had a little cup of left over corn in the fridge, so I tossed it in the last minute :).

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