Slow Cooker Italian Beef Roast

6 small Yukon gold or other yellow fleshed potatoes, peeled

3 carrots, halved and cut into chunks

1 fennel bulb, halved , trimmed and cut into wedges

1 large onion, cut into wedges

1 ½ T dried parsley

1 T Italian seasoning

1 T fennel seeds, crushed

1 t garlic salt

1 t pepper

1 beef chuck or other pot roast (no more than 5 lbs)

1 T extra virgin olive oil

2/3 c beef broth

2 T quick-cooking tapioca, crushed

Place the potatoes, carrots, fennel bulb and onion in a 4 quart slow cooker.

In a small bowl, combine the parsley, Italian seasoning, fennel seeds, garlic salt and pepper.  Rub the mixture on all sides of the beef.  

Heat the oil in a large skillet over med high heat.  Add the beef and brown on all sides.  Transfer the beef to the slower cooker.  In a small bowl, combine the broth and the tapioca and add to the slow cooker.

Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Drizzle sauce over the meat and veg on serving platter and serve immediately. 

Note:  leftovers freeze well for another day.  

Courtesy of:  Whole30  cookbook, Melissa Hartwig