Categories: Slow Cooker
Ingredients
- 1 tbsp. kosher salt
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- 3-3 1/2 lbs. beef chuck roast, trimmed
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 1 cup red wine
- 28 oz. can whole tomatoes
- 5 medium carrots, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1/2-inch pieces
- Chopped fresh basil for garnish
Directions
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Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
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Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4-5 minutes per side. Transfer to a slow cooker.
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Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
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Cover and cover on LOW 8 hours.
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Remove the beef from the slow cooker and slice. Serve beef with the sauce and vegetables, garnished with basil.