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Categories:
chuck roast kosher salt freshly ground black pepper olive oil turnip greens gold potatoes cipollini onions tomato paste red wine beef broth black peppercorns thyme garlic bay leaves parsley thyme
Viewed: 50 - Published at: 9 years agoIngredients
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1 (3-pound) boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound fresh turnip greens, trimmed and coarsely chopped
- 3 cups (2-inch) diagonally cut parsnips (about 1 pound)
- 3 cups cubed peeled Yukon gold potatoes (about 1 pound)
- 2 cups cipollini onions, peeled and quartered
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (14-ounce) can fat-free, lower-sodium beef broth
- 1 tablespoon black peppercorns
- 4 thyme sprigs
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 bunch fresh flat-leaf parsley
- Thyme sprigs (optional)
Method
- Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef; saute 10 minutes, turning to brown on all sides. Place turnip greens in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions. Transfer beef to slow cooker. Add tomato paste to skillet; cook 30 seconds, stirring constantly. Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.
- Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW 8 hours or until beef and vegetables are tender. Discard cheesecloth bundle. Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid. Garnish with thyme sprigs, if desired.
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