Beef Pot Roast with Turnip Greens

Photo: Nina Choi; Styling: Lisa Lee

This pot roast calls for veggies and herbs you can find at your local famers market. If you can't cipollini onions, substitute pearl onions. Other large full-flavored greens like mustard greens or kale will work, as well.

Yield: 12 servings (serving size: 3 ounces beef, 3/4 cup vegetable mixture, and 1/3 cup sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 8 Hours, 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 424
  • Fat: 21.3g
  • Saturated fat: 8.1g
  • Monounsaturated fat: 9.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 33g
  • Carbohydrate: 23.5g
  • Fiber: 2.9g
  • Cholesterol: 99mg
  • Iron: 3.8mg
  • Sodium: 348mg
  • Calcium: 90mg

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 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
  • 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)

Preparation

  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.
  2. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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