• Place the onions, garlic, tomato paste, canola oil and thyme in a bowl and microwave, stirring occasionally, till onions are softened, about 4-5 minutes. Add to the slow cooker
  ½ Onion, 3 Garlic cloves, 1 tablespoon Tomato paste, 1 teaspoon Canola oil, 2 tablespoon Worcestershire sauce, 1 teaspoon Thyme
• Add beef broth, Worcestershire and tapioca, and stir to combine.
  1 cup Beef broth, 2 teaspoon Instant tapioca, 2 tablespoon Worcestershire sauce
• Season cut of meat with salt and pepper and place the meat in the slow cooker on top of the onion mixture.
  3 lb Top round roast or chuck roast
• Nestle in potatoes, parsnips and carrots around the cut of meat, cover and cook on low for about 4-6 hours, or if using a chuck roast, cook for 5-7 hours. See recipe note. Internal temperature should reach 135-140 degrees f.
  1 lb Red potatoes, 4 Carrots, 3 Parsnips
• Remove beef from slow cooker and place on a platter or cutting board, allowing the meat to rest for at least 10-15 minutes before slicing or shredding. Top round roast often tastes best when thinly sliced against the grain, whereas chuck roast is served best lightly shredded.
  2 tablespoon Salted butter
• Place vegetables in a large bowl and toss with melted butter. Place vegetables on platter and serve.

To make a rich gravy

• Strain 1-1.5 cups of cooking liquid into a small sauce pan
  1.5 cups Cooking liquid
• Over medium low heat, whisk in 1 tablespoon of flour at a time into the cooking broth. Add up to 3 tablespoons of flour to reach desired consistency. Season to taste with salt and black pepper.
  2 tablespoon All purpose flour