• 30 mL (2 tbsp.) olive oil
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 60 mL (¼ cup) flour
• 1 beef blade roast (450 g/1 lb.)
• 3 parsnips, sliced
• 2 sweet potatoes, peeled and cut into large cubes
• 375 mL (1 ½ cups) green beans
• 250 mL (1 cup) red wine
• 125 mL (½ cup) reduced-salt beef broth
• 30 mL (2 tbsp.) tomato paste
• 1 sprig fresh thyme
• Salt and pepper to taste

1. Fry onion and garlic in oil. Coat roast with flour and sear in skillet. Place in a slow cooker. Add remaining ingredients to slow cooker and cook over medium heat for 8 hours.

4 servings
Variation: Don't have a slow cooker? No problem. Cook your roast in a baking dish at 180°C (350°F) for about 2 ½ hours, but remember to adjust the amount of liquid to 250 mL (1 cup) of beef broth and 125 mL (½ cup) of red wine.