Braised Beef with Carrots & Turnips

Ingredients

• 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 or venison 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

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 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.

Notes

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.