Ingredients
-
1 (14 1/2 ounce) can beef broth
-
1 cup chopped onion
-
2 small sweet potatoes, peeled,halved lengthwise and cuting into 1/2 inch slices
-
2 medium parsnips, peeled and diced (about 1 1/2 cups)
-
8 ounces fresh baby carrots
-
4 meaty short rib of beef (about 2 pounds)
-
1/4 teaspoon pepper
-
3 sprigs fresh dill
-
snipped dill (for garnish)
-
1 (14 1/2 ounce) can diced tomatoes with juice, do not drain
Instructions
- Mix all the ingredients except for the ribs, pepper, dill and tomatoes in a slow cooker.
- Top with the ribs, sprinkle with the pepper, top with the dill and then the tomatoes.
- Cover and cook on low for 7-9 hours.
- Spoon the fat off the surface.
- Serve in shallow soup plates, sprinkled with dill.