This is a tender slow cooker pot roast with a flavorful homemade gravy. If you don’t care for rutabaga, use turnips or more potatoes and carrots. I used a boneless beef chuck roast, but any boneless pot roast cut will work.
Six slices of bacon halved crosswise.
2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 2-inch pieces
One small rutabaga, cut into 2-inch pieces.
4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise
Salt and pepper
One teaspoon of dried leaf thyme, divided
One boneless beef chuck roast, about 3 pounds
One bag, about 16 ounces, frozen small white onions
8 ounces mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
Three tablespoons of tomato paste
Two tablespoons flour
2 to 3 tablespoons cold water
Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.
Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange them around the roast. Cover and keep warm.
Separate fat and broth using a fat separator, or skim the fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
In a small bowl, whisk the flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.