Place carrots, turnips and onions in a 5- to 6-quart slow cooker. Sprinkle beef with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Heat oil in large skillet over medium-high heat until hot.
Cook beef 6 to 9 minutes or until browned, turning once. Place over vegetables in slow cooker.
Bring the beer, brown sugar and cinnamon to a simmer in same skillet over medium-high heat, stirring to scrape up any browned bits from bottom of skillet. Stir in remaining ½tsp salt and ¼tsp pepper. Pour over beef.
Cook, covered, on low for 3 hours or until meat is very tender when pierced with fork.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.