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Categories:
baking potato carrot canola oil cooking spray onion beef broth whole grain salt thyme freshly ground black pepper sage bay leaves thyme
Viewed: 47 - Published at: 7 years agoIngredients
- 2 1/2 cups (1 1/2-inch) cubed peeled rutabaga (about 1 pound)
- 2 1/2 cups (1 1/2-inch) cubed peeled parsnip (about 1 pound)
- 2 cups (1 1/2-inch) cubed peeled baking potato (about 1 pound)
- 1 1/2 cups (1 1/2-inch-thick) slices carrot (about 8 ounces)
- 1 teaspoon canola oil
- 1 (3-pound) sirloin tip roast, trimmed
- Cooking spray
- 1 cup chopped onion
- 2 cups fat-free, lower-sodium beef broth
- 1 tablespoon whole-grain Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried sage
- 2 bay leaves
- Fresh thyme sprigs (optional)
Method
- Place first 4 ingredients in a 5-quart electric slow cooker; toss gently.
- Heat oil in a large skillet over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Place beef over vegetables in slow cooker. Coat skillet with cooking spray. Add onion to pan; saute 5 minutes or until onion begins to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; stir in mustard and next 5 ingredients. Pour broth mixture over beef and vegetables.
- Cover and cook on LOW 8 hours or until beef and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
- Young Chefs can:
- Measure rutabaga, parsnip, carrot, and potato
- Place rutabaga, parsnip, carrot, and potato in slow cooker
- Older Chefs can:
- Measure mustard, thyme, and sage
- Help pour broth mixture into slow cooker
