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Listed in: Main Courses / Beef
1 large onion, coarsely chopped
4 medium carrots, peeled and sliced into 1/4-inch (6-mm) rounds (or use a 1-pound, or 455-g, bag of mini-baby carrots to save time)
2 stalks celery, sliced
3/4 pound (340 g) baby new potatoes, halved or quartered if large, unpeeled
1 can (14.5 ounces, or 410 g) diced tomatoes in sauce, undrained
2 tablespoons (32 g) tomato paste
3 tablespoons (45 ml) red wine vinegar
4 cloves garlic, crushed and chopped
1 tablespoon (15 g) Dijon mustard
1 teaspoon Sucanat, sugar, or xylitol
1/2 teaspoon each salt and fresh-ground black pepper
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
Pinch of allspice
2 to 2 1/2 pounds (905 to 1135 g) boneless bottom round roast
Scatter the onion evenly in the bottom of a large slow cooker. Add the carrots, celery, and potatoes.
In a medium bowl, mix together the tomatoes, tomato paste, vinegar, garlic, mustard, Sucanat, salt, pepper, rosemary, cumin, turmeric, cayenne, and allspice until well combined.
Place the roast over the vegetables and carefully pour the tomato sauce over all. Cook on low for 6 to 8 hours, or until the meat is tender and cooked through.
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