Ingredients for 8 servings

¼ teaspoon ground cloves
½ teaspoon ground allspice
¾ teaspoon black pepper
1 can (14 oz.) whole berry cranberry sauce
1 cup fresh cranberries
1 envelope (1 oz.) dry onion soup mix
1 medium rutabaga, peeled and cut in 2-inch pieces
1 medium sweet onion, cut in eighths
1 teaspoon dried thyme
1 teaspoon ground cinnamon
2 small turnips, peeled and cut in 2-inch pieces
2 teaspoons olive oil
3 Tablespoons cornstarch
3 to 3 ½-pound beef chuck roast
4 large carrots, peeled and cut in 2-inch pieces

Directions

In a large skillet over medium-high, heat the oil. Brown beef on both sides.

Meanwhile, place half of the carrots, turnips, rutabaga and onion in bottom of slow cooker crock.

Place beef on top of vegetables in crock. Arrange remaining vegetables around beef.

In a medium bowl, mix cranberry sauce, soup mix, cranberries, cornstarch, cinnamon, thyme, pepper, allspice and cloves. Pour over beef and vegetables.

Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours.