This timeless classic combines tender chuck roast with wholesome turnip greens, parsnips, Yukon gold potatoes, and cipollini onions. Slow cooked to perfection, this dish is infused with red wine, aromatic herbs, and a touch of tomato paste.
Prep Time: 5 minutes
Cook Time: 8 hours
Servings: 6
Ingredients:
- 3.4 ounces all-purpose flour (approximately 3/4 cup)
- 1 boneless chuck roast (about 3 pounds), 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 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 can (14 ounces) 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 for garnish (optional)
Shop for your ingredients using the Kroger Ad for this week or take a look at the Target ad specials for groceries.
Instructions:
- Begin by placing the all-purpose flour in a shallow dish. Sprinkle the chuck roast evenly with kosher salt and freshly ground black pepper. Dredge the seasoned roast in the flour. Heat a large skillet over medium-high heat, add olive oil, and swirl to coat. Sauté the roast for about 10 minutes, turning it brown on all sides.
- In a 6-quart electric slow cooker, create the base by layering fresh turnip greens followed by parsnips, cubed Yukon gold potatoes, and quartered cipollini onions. Transfer the browned chuck roast on top of the vegetables.
- In the same skillet used to brown the roast, add the tomato paste and cook for about 30 seconds, stirring constantly. Stir in the dry red wine and beef broth, bringing it to a boil while scraping the pan to release the browned bits. Cook for an additional 1 minute, stirring constantly. Pour this flavorful broth mixture into the slow cooker.
- Place black peppercorns, thyme sprigs, crushed garlic cloves, bay leaves, and fresh flat-leaf parsley in the center of a double layer of cheesecloth. Gather the edges of the cheesecloth together and secure them with twine to create a bundle of herbs and spices. Add this cheesecloth bundle to the slow cooker.
- Cover the slow cooker and set it to LOW. Allow the ingredients to cook for approximately 8 hours or until the beef and vegetables are tender. Once done, discard the cheesecloth bundle.
- Carefully remove the roast from the slow cooker and slice it. Serve the slices alongside the vegetable mixture and the flavorful cooking liquid. For an extra touch, garnish with thyme sprigs if desired.
Nutrition Facts (Per Serving):
- Calories: 543
- Fat: 15g
- Carbohydrates: 45g
- Protein: 49g
Remember that the nutritional values listed here are estimates and can differ based on factors such as ingredient choices and serving sizes.
Cooking Tips:
- If you prefer a thicker broth, you can prepare a cornstarch slurry (cornstarch mixed with cold water) and add it to the cooking liquid before serving.
- Adjust the seasoning according to your taste preferences, adding more salt and pepper if needed.
- This dish pairs beautifully with warm, crusty bread or dinner rolls to soak up the flavorful broth.