Ingredients
1 can (14-1/2 ounces) reduced-sodium beef broth2 chai black tea bags2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces4 medium carrots, cut into 1/2-inch pieces2 medium parsnips, peeled and cut into 1/2-inch pieces1 large onion, cut into 1-inch wedges2 celery ribs, cut into 1/2-inch pieces1 tablespoon olive oil1 boneless beef chuck roast (about 3 pounds) 1 teaspoon salt1/2 teaspoon pepper1 medium lemon, thinly sliced3 tablespoons cornstarch3 tablespoons cold water
Preparation
In a small saucepan, bring broth to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Meanwhile, combine vegetables in a 6-qt. slow cooker.
In a large skillet, heat oil over medium-high heat; brown roast on all sides. Place over vegetables; pour tea-steeped broth over top. Sprinkle roast with salt and pepper; top with lemon slices. Cook, covered, on low until beef and vegetables are tender, 7-9 hours.
Discard lemon slices. Remove roast and vegetables from slow cooker; keep warm.
Transfer cooking juices to a saucepan; skim off fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
