Ingredients

• 1 2 - 2 1/2 - pound boneless beef chuck pot roast
  
• 1 tablespoon olive oil or vegetable oil
  
• 1/2 2 - ounce package onion soup mix (1 envelope)
  
• 2 medium sweet potatoes, peeled and cut into 1-inch pieces (2-1/2 cups)
  
• 2 cups packaged, peeled baby carrots, halved lengthwise, or 4 medium carrots, halved lengthwise and cut into 1-inch pieces (2 cups)
  
• 2 medium potatoes, peeled and chopped (about 2 cups)
  
• 2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (1-1/4 cups)
  
• 1 medium turnip, peeled, quartered and sliced 3/4-inch thick (1-1/4 cups)
  
• 4 cloves garlic, minced
  
• 2 14 1/2 - ounce cans reduced-sodium beef broth
  
• 1 cup cranberry juice or cranberry-apple drink
  
• 3 tablespoons quick-cooking tapioca
  
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground cumin
  
• 1/4-1/2 teaspoon cayenne pepper
  
• Thinly sliced green onions or snipped fresh chives (optional)
  
• Sour cream (optional)