Slow-Cooker Braised Steaks with Root Vegetables

Name: Slow-Cooker Braised Steaks with Root Vegetables
Yield: Serves 4
Ingredients: 1 , onion, chopped fine; 1 tablespoon, tomato paste; 2 , garlic cloves, minced; 1 teaspoon, canola oil; 1 teaspoon, minced fresh thyme or 1/4 teaspoon dried; 3/4 cup, beef broth; 1 tablespoon, Worcestershire sauce; 2 teaspoons, instant tapioca; 4 (6-ounce) beef, blade steaks, 3/4 to 1 inch thick, trimmed of all visible fat; , Salt and pepper; 12 ounces, red potatoes, unpeeled, cut into 1-inch pieces; 4 , carrots, peeled, halved lengthwise, and sliced 1 inch thick; 4 , parsnips, peeled, halved lengthwise, and sliced 1 inch thick; 2 tablespoons, minced fresh parsley; 1 tablespoon, unsalted butter, melted

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By Danielle Desiato

Main Courses

Beef

Slow Cooker

Steak with roasted vegetables is a classic pairing that we wanted to bring to the slow cooker.

SERVES4

Slow-Cooker Braised Steaks with Root Vegetables

WHY THIS RECIPE WORKS

Steak with roasted vegetables is a classic pairing that we wanted to bring to the slow cooker. Blade steaks, which can be tough if poorly prepared, turn meltingly tender when cooked in the slow cooker. They were also a great choice for a he...

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