This recipe is for a medium round slow cooker.
4 large carrots, peeled
4 large parsnips, peeled
1 yellow onion
2 stalks celery plus leaves
1 beef sirloin tip roast
1/2 cup whole wheat flour (GF - use Arrowroot Powder, conversion chart here)
unrefined sea salt, to taste
freshly ground pepper, to taste
1-2 Tablespoons olive oil
2 cups beef stock
2 bay leaves
Roughly chop parsnips, carrots, onion and celery, and set aside.
In a dish, evenly spread flour, salt and pepper. Dip the meat into the flour mixture, pressing the mixture into all sides of the meat with your fingers.
Heat pan on medium-high heat. Add olive oil to pan and allow to heat. Brown roast on all sides until a nice crust forms.
Place the meat in the slow cooker. Add the vegetables. Pour beef stock over the top. Add bay leaves.
Cover and cook on LOW for 7-8 hours. The meat will be likely falling apart. Serve it on a large platter with the vegetables, and the broth in a bowl for passing around the table.
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