Slow Cooker Beef Pot Roast

Recipe courtesy of Metro, Ottawa

Ingredients:
1 ½ lb beef brisket roast
2 onions, quartered
2 carrots, cut in half lengthwise, then into 5cm chunks
Half a small rutabaga, peeled and cut into chunks
1 C dry red wine or beef stock
1 tbsp tomato paste
1 bay leaf

Method:
Place beef brisket and vegetables in the slow cooker.
Mix wine and tomato paste, pour over brisket, add bay leaf and cook on Low for 5 – 6 hours or until meat is tender and vegetables are cooked through.
Meat juices will make a delicious gravy! Season with salt and pepper to taste.
Exchanges: makes 6 servings, count each serving as 3 protein and 1 restricted vegetable.