Slow-Cooker Braised Beef with Carrots & Turnips

• 1 tablespoon kosher salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground allspice

• ½ teaspoon ground pepper

• ¼ teaspoon ground cloves

• 3-3 1/2 pounds beef chuck roast, trimmed

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 3 cloves garlic, sliced

• 1 cup red wine

• 1 (28 ounce) can whole tomatoes, preferably San Marzano

• 5 medium carrots, cut into 1-inch pieces

• 2 medium turnips, peeled and cut into 1/2-inch pieces

• Chopped fresh basil for garnish

1. Combine salt, cinnamon, allspice, pepper, and cloves in a small bowl. Rub the mixture all over the beef.

2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

3. 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.

4. Cover and cook on High for 4 hours or Low for 8 hours.

5. Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

Tips

Active: 40 minutes Slow-cooker time: 4-8 hours

To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts (per serving)