Categories: Slow Cooker

Ingredients

• 1 tbsp. kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/4 tsp ground cloves
• 3-3 1/2 lbs. beef chuck roast, trimmed
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 cup red wine
• 28 oz. can whole tomatoes
• 5 medium carrots, cut into 1-inch pieces
• 2 medium turnips, peeled and cut into 1/2-inch pieces
• Chopped fresh basil for garnish

Directions

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

2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4-5 minutes per side. Transfer to a 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 cover on LOW 8 hours.

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

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