1 small beef roast (I used grass fed beef roast)
2 Tablespoons olive oil
1/2 cup flour (I used gluten free flour)
1 Tablespoon Salt
2 teaspoons Pepper
1/4 dry sherry
8 carrots, peeled and diced
4 turnips, peeled and diced
2 yellow onions, peeled and cut into chucks
5 red potatoes, washed
1 small bag of frozen corn
1) Salt, pepper and flour both sides of beef roast. Heat a saute pan with olive oil and place beef roast in the pan, brown on all sides, 5 minutes. Add to the crock pot.
2) Next, add the diced onions to the saute pan, about 3 minutes. Add them to the crock pot.
3) Deglaze the saute pan by adding the dry sherry, scrapping all brown bits from the pan. When the dry sherry reduces to 2 tablespoons pour this into the crock pot.
4) Next add carrots, turnips, potatoes, and frozen corn to the crock pot. Keep on high for 5 hours!
|Serve with noodles and broth from the crock pot!|