Beef Pot Roast with Turnip Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This pot roast calls for veggies and herbs you can find at your local famers market. If you can't cipollini onions, substitute pearl onions. Other large full-flavored greens like mustard greens or kale will work, as well. Ingredients:
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) |
Directions:
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; sauté 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.
2. 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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