This is a variation of Roast and Potatoes that can be cooked in a crock pot.

Ingredients

1/2 Cup chopped onion
2 large sweet potatoes, cut into 2 inch pieces
2 parsnips, peeled and chopped
1 celery root, peeled and chopped
1 (5lb) boneless beef roast, trimmed of fat
salt and black pepper
1 14oz can diced tomatoes
1/3 cup sugar free maple syrup
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder

Preparation:

Arrange onion, sweet potatoes, parnsips and celery root in the bottom of slow cooker (crock pot). Season beef all over with salt and pepper. Place roast on top of vegetables. Whisk together tomatoes, syrup, chili powder, cumin, garlic powder, and onion powder. Pour over the beef.

Cover and cook on low for 12 hours or high for 8 hours. To serve, pull out the beef and shred. Serve with vegetables.

- olive oil
- 3 cloves of garlic
- 2 anchovy fillets or anchovy paste
- chicken stock/broth
- 2 teaspoons of white wine vinegar
- salt and pepper to taste

1. Cook the beans in a pot with the chicken stock.

2. Move the warm beans (drain off some of the stock) into food processor and add the remaining ingredients. Pulse unitl you have a mash of beans. Keep warm until you serve it.

This made a great side to some fish or could work with beef too. It is flavorful enough to make a great potato substitute.