*2 lbs beef chuck, cubed
*2 rutabagas, peeled and cubed
*4 parsnips, peeled and cut into one-inch disks
*1 small yellow onion, chopped
Create a rub for meat by combining salt, pepper, mustard powder, thyme and sage (I prefer to use fresh herbs)
Sprinkle mixture on cubed meat and brown in a very hot pan-just a minute on each side.
Toss meat in crock-pot with parsnips and rutabagas.
In the pan the meat was browned in, add a splash of oil and sauté onions until brown (about 5 min.)
Add sautéed onions, to crock-pot and toss in a bay leaf or two.
Cover mixture with beef stock or water.
Cook on low for 8 - 10 hours.