Fall Beef Crock Pot

Today with the weather very cold and gray.  I wanted the house to feel warm and welcoming.  So the best way to do that is by using a crock pot.  The wonderful smells permeate the house.

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

Method:

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!

5) Serve

Serve with noodles and broth from the crock pot!