This is my favorite time of year when the slow cooker is in use often and hot soups and comfort meals are the standard. I love a good slow cooked roast all year, but I actually crave it on cold days when I can get home and into warm layers for a few hours of down time.
Slow cooker roast is so easy. Once I decide on the usual vegetables—onions, potatoes, carrots-and decide which gravy to use-broth or wine based-all that’s left is arranging it and turning it on. And I’m the first to say that sometimes the standard “roast potatoes gravy” gets a little boring. A couple of weeks ago, I received a copy of the new Cooking Light cookbook.
It has the updated Principles of eating healthy.
And better yet, it has amazing recipes.
Like Beef Roast with Turnip Greens.
I have never put turnip greens in my pot roast. But I knew I wanted to try this! And this would be my first attempt in substituting flours so my version would be gluten-free. I used potato STARCH. I’m finding that potato starch is better for a rich gravy. It is much smoother and I never have problems with lumps like I did with regular flour.
- 3.4 ounces all-purpose flour (about 3/4 cup) (I substituted potato STARCH)
- 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 (I used frozen pearl onions)
- 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)
- 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.
I loved the addition of the greens! The wine and beef helped tone down the bitterness. They were tender but still had a bite to them, which is my favorite texture for greens. Now I have a new standard for pot roast. Thanks, Cooking Light!