2 medium carrots, peeled, and 2-in diced
1 medium parsnip, peeled, and 2-in diced
1 medium turnip, peeled, and 2-in diced
2 small sweet potatoes, peeled and 2-in diced
1 medium onion, 2-in diced
2 lbs. beef chuck roast, grass fed preferred
Salt and pepper to taste
4 cloves garlic, minced
1-24 oz. jar pasta sauce, look for low sugar, my fav is Rao’s brand
Minced fresh basil for topping
Arrange parsnips, turnips, sweet potatoes, and onion around edges of a greased 5-qt slow cooker. Season chuck roast on both sides with salt and pepper. Put the meat in the middle of the vegetables and sprinkle with minced garlic.
Pour pasta sauce over roast. Cover and let cook on low 7-8 hours until vegetables are tender and beef easily shreds with a fork. Sprinkle minced basil on top and serve pot roast warm. Enjoy!