Ingredients
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2 teaspoons Kosher Salt
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1 teaspoon Black Pepper
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1 teaspoon ground Cumin
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½ teaspoon Cayenne Pepper
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½ teaspoon sweet Hungarian Paprika
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One 2½- to 3-pound boneless Beef
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2 Tablespoons Grapeseed Oil
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1 medium Yellow Onion
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5 medium Carrots
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4 medium Parsnips
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2 Celery
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6 fresh Sage
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4 cups low-sodium Chicken broth
Directions
Steps
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1
Done
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Combine the salt, black pepper, cumin, cayenne pepper, and paprika in a small bowl. Rub the seasonings into the meat on all sides. |
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2
Done
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In a large skillet, heat the grapeseed oil over medium-high heat. Once the oil sizzles, place the meat in the pan and sear on all sides until a brown crust forms, about 5 minutes per side. |
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3
Done
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Place the vegetables and sage in the bottom of a Crock-Pot. Arrange the browned meat on the bed of vegetables. Pour in the broth. Set the Crock-Pot to low if cooking for more than 5 hours, or high if cooking for 3 to 5 hours. Cover the Crock-Pot and leave to cook. |
