Slow-Cooker Braised Beef with Carrots & Turnips

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 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

Directions

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 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.
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

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