Slow-Cooker Root Vegetable Pot Roast Recipe | Pillsbury

Ingredients

• 1 lb parsnips, peeled, cut into 2-inch pieces
• 1 lb turnips, peeled, cut into wedges
• 1 lb carrots, cut into 2-inch pieces
• 1 medium red onion, cut into wedges
• 3 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (3 to 4 lb)
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 cup Progresso™ beef-flavored broth (from 32-oz carton)
• 1/2 cup dry red wine or additional beef-flavored broth
• 1/4 cup tomato paste
• Chopped fresh parsley, if desired