Ingredients
2 tablespoons olive oil1 boneless beef chuck or venison roast (3 to 3-1/2 pounds), trimmed2 large onions, sliced3 celery ribs, cut into 1-inch pieces3 medium carrots, cut into 1-inch pieces1 medium sweet potato, peeled and cut into 1-inch cubes1/2 pound fresh whole mushrooms, quartered1 bottle (12 ounces) dark beer or 1-1/2 cups beef broth4 tablespoons minced fresh parsley, divided3 tablespoons Worcestershire sauce3 tablespoons seedless blackberry spreadable fruit1 teaspoon salt1 teaspoon pepper2 tablespoons cornstarch1/2 cup cold water
Preparation
In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
