1/3 Cup all purpose flour
2 tsp. salt, divided
1½ tsp. pepper, divided
2 pounds boneless beef chuck roast, cut into 1½ in. cubes
5 T. canola oil, divided
2 med. onions, sliced
1 Cup beef broth
1 can (28 oz) diced tomatoes, drained
1 tsp. celery salt
2 Tsp. dried thyme
1 bay leaf
4 cloves garlic, minced
2 T. cider vinegar
3 T. molasses
8 oz. baby carrots cut in half lengthwise
2 parsnips, diced
½ Cup golden raisins
salt and pepper to taste
Combine flour, 1½ tsp. salt and 1 tsp. pepper in large bowl.
Dredge meat in flour mixture. Heat 2T. oil in large skillet over medium heat.
Add half of beef and brown on all sides.
Set aside, brown remaining beef with 2T. oil.
Add remaining 1T. oil to skillet and cook onions stirring to loosen any browned bits, about 5 minutes.
Add broth, tomatoes, celery salt, thyme, bay leaf, garlic, vinegar, molasses and remaining tsp. salt and remaining pepper. Bring to a boil.
Add browned meat and boil 1 minute.
Transfer mixture to slow cooker. Cover and cook on LOW 5 hours or on HIGH 2 ½ hours.
Add carrots, parsnips and raisins. Cook 1-2 hours longer or until vegetables are tender.
Season with salt and pepper.
Favorite Brand Name Secrets of Slow Cooking
Yield: 6-8 servings
