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Beef Roast with Turnip Greens

November 5, 2012


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. 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.




  1. 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!

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