1. In a 5- to 6-qt slow cooker, stir together the tomato paste, vinegar and flour until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker. Coat all sides of the roast in the sauce. Scatter the vegetables and the rosemary around the meat. Season generously with salt and pepper. Cook on low heat until the meat is tender, about 8 hours. 2. Discard the rosemary. Transfer the meat to a cutting board and thinly slice. Using a slotted spoon, transfer the vegetables to a platter along with the sliced roast. Transfer the cooking juices to a saucepan and reduce slightly to make a sauce. Optional idea is to serve roast, vegetables and sauce over cooked egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
