Serves 8 

Ingredients

2 teaspoons olive oil

3 to 3 1/2-pound beef chuck roast

4 large carrots, peeled and cut in 2-inch pieces

2 small turnips, peeled and cut in 2-inch pieces

1 can (14 oz.) whole berry cranberry sauce

1 envelope (1 oz.) dry onion soup mix

3 Tablespoons arrowroot

1 teaspoon ground cinnamon

1 teaspoon dried thyme

3/4 teaspoon black pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Directions

1. In a large skillet over medium-high, heat the oil. Brown beef on both sides.
2. Meanwhile, place half of the carrots, turnips, rutabaga and onion in bottom of slow cooker crock.
3. Place beef on top of vegetables in crock. Arrange remaining vegetables around beef.
4. In a medium bowl, mix cranberry sauce, soup mix, arrowroot, cinnamon, thyme, pepper, allspice and cloves. Pour over beef and vegetables.
5. Cover crockpot and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
6. Enjoy!