I love winter vegetables, and the ease of throwing them into a slow cooker in the morning with a beef roast and basically not having to worry about dinner.
I started with some assorted vegetables. NOTE: This is an easy way to test out a new vegetable – by including it in a dish that is familiar to your family. My kids hadn’t really ever taken to parsnips, but throwing them (the parsnips, not my kids) into this roast dish helped to make parsnips not seem so foreign.
Place the roast (I used a 2.5 lb beef bottom round roast) in the slow cooker. Surround with the prepared vegetables, add some salt and pepper and a cup of water, and cook on low heat for 6-8 hours.
1 fennel bulb, sliced with a few fronds reserved
1 medium shallot, quartered
1 bulb of garlic, top sliced off
28oz fingerling potatoes (or small potatoes cut into quarters)
4 large carrots, peeled and sliced into coins
3 parsnips, peeled and sliced into coins
1 cup water
Kosher salt and ground black pepper
Place roast in slow cooker.
Surround with vegetables. Pour in water. Sprinkle with kosher salt and black pepper. Place reserved fennel fronds on roast. Cook over low for 6-8 hours. Serve.