- 480 mins
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)
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.