Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 large onion
• 2 pounds sweet potatoes, peeled and cut in 1-inch pieces
• 2 med turnips, cut in 1-inch pieces
• 6 carrots, peeled, cut in 1-inch pieces
• 3 beets, peeled and cut in 1-inch pieces (optional)
• 1 small cabbage, cut in 2-inch chunks, or 1 pound brussel sprouts (optional)
• Salt and pepper
• 1 teaspoon dried thyme
• 1 boneless beef chuck roast, about 3 pounds
• 1 cup beef broth
• 1/2 cup red wine
• 3 tablespoons tomato paste
• 2 tablespoons flour or 1 tablespoon cornstarch
• 2 to 3 tablespoons cold water

Directions

In a hot skillet with a little oil, brown the beef on all sides. Place bacon over the bottom of the crockpot or dutch oven. Arrange sweet potatoes, turnips, beets, and carrots over the bacon. Sprinkle with garlic, salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions and cabbage around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth, wine and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

To make gravy, skim fat off the top of the broth, put the broth in a saucepan, and bring it to a simmer.

In a small bowl, whisk the flour or cornstarch with the water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.