Beef Pot Roast with Turnip Greens -Slow Cooker

By Janet-2

Ingredients

• 1 3-lb. boneless chuck roast, trimmed
• 3/4 cup all purpose flour
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. olive oil
• 1 lb. fresh turnip greens, trimmed and coarsely chopped
• 3 cups (2-inch) diagonally cut parsnips - about 1 lb.
• = 3 cups cubed peeled Yukon gold potatoes - about 1 lb.
• 2 cups cipollini onions, peeled and quartered
• 2 tbsp. tomato paste
• 1 cup dry red wine
• 1 (14-oz) can fat-free low sodium beef broth
• 1 tbsp. black peppercorns
• 4 thyme sprigs
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 bunch, fresh flat-leaf parsley
• thyme sprigs (optional)

Details

Cooking time 480mins

Preparation

Step 1

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; cook 10 minutes, browning on all sides. Place turnip greens in a 6-quart slow cooker; top with parsnip; potato and onion. 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 brown bits. Cook one minute, stirring constantly. Pour broth mixture into slow cooker.

Place peppercorns and next 4 ingredients through parsley ona double layer of cheesecloth. Gather edges of cheesecloth and tie securely. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender.

Remove and discard cheesecloth bundle. Remove roast from flow cooker; slice. Serve with vegetable mixture and cooking liquid. Garnish with parsley and thyme.