Beef Pot Roast with Turnip Greens

  • amyrwc Posted: 02/27/11
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    I didn't have cheesecloth--I tied up a bunch of parsley with bay leaves and thyme with string, threw in garlic separately and left out the peppercorns. My other modifications were addition of carrots and I used Trader Joe's greens mix with mustard greens, turnip greens, spinach and a few other greens, and chicken broth instead of beef broth. It was very good, with enough tasty sauce. It also was so easy to make, could easily be done during the week.

  • CatCon23 Posted: 03/02/11
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    My hubby threw this in the Crockpot this morning before work, and we enjoyed it by 5 PM. FANTASTIC! We will be making this again, for sure! The meat was so tender, no slicing was required; it simply fell apart when we lifted the roast from the Crockpot. Turnip greens, unfortunately, were unavailable, but a quick Kale substitute did the job. Ladies, get your kitchen deficient husbands this recipe, and watch their confidence soar when you "ooh" and "ahh" all over their bowls of goodness!

  • Hawkwoman Posted: 03/09/11
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    Love this recipe! A very welcome change from the "usual" beef stew. Had to use collard greens as no turnip greens in store. Can't imagine it would be any better with turnip greens.

  • gracelesskelly Posted: 08/18/11
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    I HATED this. I don't know if it was just me, but I thought it was gross. I think it may have been the tomato sauce, sort of more of a beef stew flavor than a roast to me, it made me nauseous, I had to pitch it :(

  • vonnykleinman Posted: 01/07/12
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    I don't normally rate recipes but this is a home run each time I make it.

  • Cookingirl2 Posted: 10/14/12
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    Love it! Different from the regular pot roast. I use what veggies I have: carrots, whatever kind of potatoes, even acorn or butternut squash. Kale is great, but whatever I have on hand is good. I think it is important to cook the tomato paste for 30 sec to a minute, until it turns darker. Then add the broth and stir til all is blended, may want to use a whisk or fork. I don' t usually have red wine, so of course, I leave it out. I cook it in the oven for a couple of hours at 350, covered tightly (for a good beef pot roast, longer on a bottom roast).

  • LornaLee Posted: 03/12/12
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    I have NEVER liked pot roast. But my Honey has been asking me to make one for years. He bought me a large slow cooker for Christmas with the hope that I would consider making one for us (I love kitchen gadgets and I needed a larger crockpot than the one I got in the '70's). Until I found this recipe, I really didn't have a good recipe to work with. This recipe is easy and I had almost all the ingredients on hand. I exchanged kale for turnip greens, and actually tried parsnips for the first time. I LOVED it, and so did honey. The wine added such a great depth of flavor to the broth. The next day when the meat was gone, I added more beef broth & water, about 2 C each, and 1/2 C barley, cooking all on high for 5 hours in the slow cooker until the barley was done. Voila! Now I had made the best Beef Barley soup ever! Definitely try this recipe...you won't be disappointed!

  • stevenbrown4 Posted: 05/29/12
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    there are way too many ingredients, it would cost a small fortune at the store. Keep it simple, make it simple and your readers will love u for it

  • hmsktm Posted: 01/03/13
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    WOW! This is superb. The flavors are so unique, yet warm and comforting. Such a change from the typical pot roast. This is going to be in my permanent rotation. That said, it took me over an hour to prepare. I suggest prepping the veggies first, then proceeding to brown the meat, that way you put the beef and broth mixture into the crockpot immediately. I used baby gold potatoes and left them unpeeled and whole. I cut the pearl onions in half rather than quarters so they stayed intact. I did not have cheese cloth so I just threw the herbs and spices into the pot. I was able to pick most of them out before serving. I had no peppercorns so I just added a little more ground pepper.

  • VickiFrost Posted: 10/17/12
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    Outstanding. Did take a little prep time, but worth it - the family loved! I added more tomatoes and more liquid (1/2 cup more beef broth and 1/2 cup more water) as I wasn't going to be home exactly when the slow cooker went off and wanted more moisture. Other than than, I followed the recipe exactly and my family raved! Was so nice to come home to such a rich, healthy dinner on a weeknight!

  • jmeleeS Posted: 01/28/13
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    Great alternative to traditional pot roast! I loved all the flavors in this slow cooker pot roast; especially the turnip greens! Even my husband (who was very suspect of the green leafy pieces in his pot roast dish) enjoyed the greens in this one. I included some carrots, a whole spanish onion (chopped) in lieu of the cipolini and used a whole container of tomato paste. I only floured one side of the beef (mistake, but didn't notice any issues in final product) and slow roasted the whole 8 hours. The meat fell apart so easily and all the veggies really made this a hearty, but delicious meal! Since all the veggies are in season and it's cold out, this is a wonderful winter roast dish. I would absolutely make this again; Enjoy!

  • stacylynn Posted: 08/29/13
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    This was excellent. I did sub kale for turnip greens, carrots for parsnips, & chopped vidalia onion (sauteed after browning the beef, add tomato paste in, then deglaze) for the cipollini. The only problem I had with the recipe the first time was fitting everything into my slow cooker. 2nd time around I decreased the greens & nestled the meat down into the veggies instead of laying them on top. Hopefully this will also take care of the problem that the meat didn't cook in the lovely sauce the first time & wasn't as flavorful as the veggies turned out. A definite repeat in my house.

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