Servings: 8   |  Prep: 30 mins  |  Cook: 4 hours

Nutritional information: (average serve)

  • Calories: 318
  • Protein: 34.7g
  • Carbs: 12.8g
  • Fat total: 10.7g Saturated fat: 3.2g


1 tablespoon kosher salt

2 teaspoons ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground pepper

¼ teaspoon ground cloves

1.3-1.5 kg beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 cup red wine

1 (800g) 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


Step 1

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

Step 2

Heat oil in a large fry-pan over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a large slow cooker.

Step 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.

Step 4

Cover and cook on High for 4 hours or Low for 8 hours.

Step 5

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