Summary: What could be better than a hot meal that’s ready the second you walk in the door? Get it ready the night before, pop in the fridge and before you leave in the morning set it in your Crock Pot.. Healthy and Delish!
- 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
- 1/2 pound fresh turnip greens, trimmed and coarsely chopped
- 1/2 pound kale, trimmed and coarsely chopped
- 3 cups (2-inch) diagonally cut parsnips or carrots (about 1 pound)
- 3 cups cubed peeled Yukon gold potatoes (about 1 pound)
- 2 cups onions, peeled and quartered
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (14-ounce) can fat-free, lower-sodium beef broth
- 2 tablespoons peppercorns (black or pink)
- 4 thyme sprigs (optional)
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 bunch fresh flat-leaf parsley
- 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.
- 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.
Preparation time: 25 minute(s)
Cooking time: 8 hour(s)
Number of servings (yield): 12
Recipe adapted from Myrecipes.com