Crockpot Beef Stew

Ingredients:

• 2 - 2 1/2 lbs boneless chuck roast
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp butter
• 1 package of mushrooms, chopped
• 2 Tbsp vegetable oil
• 3 cups beef broth
• 3 carrots
• 2 parsnips
• 1 1/4 lb baby Yukon gold potatoes
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 tsp fresh sage, minced
• 2 Tbsp tomato paste
• Bookbinder's Shelf Stable Prepared Horseradish (to taste)

Directions:

1. Trim and cut boneless chuck roast into cubes, then season with salt and pepper.
2. Saute mushrooms in butter until golden brown; set aside.
3. Brown beef in batches in a skillet with vegetable oil. Transfer beef to a slow cooker.
4. Deglaze skillet with beef broth, scraping up browned bits. Pour into slow cooker with beef, mushrooms, carrots (cut into 2-inch pieces), parsnips (cut into 1-inch pieces), baby Yukon gold potatoes (halved or quartered), diced yellow onion, minced garlic cloves, minced fresh sage, Bookbinder's Shelf Stable Prepared Horseradish (to taste), and tomato paste.
5. Cook on LOW for 7 - 7 1/2 hours.