Pull out your slow cooker and make Braised Beef and Root Vegetables for dinner! This meal uses fragrant spices like cinnamon and allspice for a new take on a family favorite. Only 40 minutes of prep time will give you eight servings of this delicious and comforting dish.

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Slow-Cooker Braised Beef with Root Vegetables
Yields31 Servings
 1 tbsp kosher salt
 2 tsp ground cinnamon
 0.50 tsp ground allspice
 0.50 tsp ground pepper
 0.25 tsp ground cloves
 3.50 beef chuck roast, trimmed
 2 tbsp extra-virgin olive oil
 1 medium onion, chopped
 3 cloves garlic, sliced
 1 cup red wine
 1 (28 oz.) whole tomatoes
 5 medium carrots, 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 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.

Active: 40 mins

Total: 4 hrs

Exchanges: 2 Vegetable, 4 1/2 Lean Meat, 1/2 Fat

Source: Eating Well

Nutrition Facts

Serving Size 8 servings

Servings 31


Amount Per Serving
Calories 318
% Daily Value *
Total Fat 107g165%
Saturated Fat 32g160%
Cholesterol 989mg330%
Sodium 5384mg225%
Potassium 6977mg200%
Total Carbohydrate 128g43%
Dietary Fiber 31g124%
Sugars 62g
Protein 347g694%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp kosher salt
 2 tsp ground cinnamon
 0.50 tsp ground allspice
 0.50 tsp ground pepper
 0.25 tsp ground cloves
 3.50 beef chuck roast, trimmed
 2 tbsp extra-virgin olive oil
 1 medium onion, chopped
 3 cloves garlic, sliced
 1 cup red wine
 1 (28 oz.) whole tomatoes
 5 medium carrots, 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.

Slow-Cooker Braised Beef with Root Vegetables

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