Slow Cooked Roast With Vegetables

1 beef roast, about 3 to 4 pounds
Rub Paste Mixture:
2 tablespoons chili powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon dried leaf oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon onion powder
Dash cayenne pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce (optional)

Vegetables:
1 large onion, cut in wedges
1 large parsnip, quartered or halved lengthwise and cut into 1 to 2-inch pieces
4 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces
2 tablespoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon dried crushed rosemary
1/2 teaspoon dried leaf oregano or basil
1/2 teaspoon dried dillweed
Dash dried tarragon
1 teaspoon salt
1/4 teaspoon pepper

1. Combine rub ingredients; rub the roast all over and put in a food storage bag. Refrigerate and let marinate for 1 hour or overnight.
2. Put parsnip, onion, and carrots in a 6 to 7-quart slow cooker. Drizzle with 2 tablespoons of olive oils and add the parsley, rosemary, oregano or basil, dill, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly.
3. Place the roast on the vegetables. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

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