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
Ingredients:
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
Method:
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.