Slow Cooker Cider-Braised Pot Roast

1 cup apple cider
3 tbsp tomato paste
3 tbsp flour
2 tbsp Worcestershire sauce
3 medium parsnips, quartered lengthwise and cut into 2-in. pieces
2 medium sweet potatoes (about 1 lb), cut into -in. thick wedges
1 medium onion, cut into -in. thick wedges
4 large cloves garlic, thinly sliced
2 sprigs fresh rosemary
1 3-lb bottom round roast or chuck roast, trimmed of excess fat
Kosher salt and pepper

1) In a 5- to 6- qt slow cooker, whisk together the cider, tomato paste, flour, Worcestershire sauce and tsp each salt and pepper. Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.
2) Season the roast with 1 tsp each salt and pepper and nestle among the vegetables. Cook, covered, until the meat is tender, 6 to 7 hours on high or 8 to 9 hours on low.
3) Transfer the roast to a cutting board and slice. Serve with the vegetables.

PER SERVING: 424 calories, 10 grams fat (3 grams saturated fat), 138 milligrams cholesterol, 620 milligrams sodium, 53 grams protein, 31 grams carbohydrates, 5 grams fiber

Recipe courtesy of Woman’s Day / January Issue. The January ’15 issue of Woman’s Day, now on newsstands nationwide, features easy one-pot comfort dinners you and your family will enjoy all winter long. These warm, satisfying meals are all designed with a low cost per serving, so you can eat right on a budget – and have less to clean up at the end of a long day!