Slow-Cooker Braised Beef with Carrots & Turnips

4 servings

• 1/2 tablespoon kosher salt
• 1 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground pepper
• pinch teaspoon ground cloves
• 1-2 pounds beef chuck roast, trimmed
• 1 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 1.5 cloves garlic, sliced
• 1/2 cup red wine
• 1 (14 ounce) can whole tomatoes no salt added
• 2-3 medium carrots, cut into 1-inch pieces
• 1 medium turnips, peeled and cut into 1/2-inch pieces
• Chopped fresh basil for garnish

1. Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. 
2. Rub the mixture all over beef.
3. Heat oil in a large skillet over medium heat. 
4. Add the beef and cook until browned, 4 to 5 minutes per side. 
5. Transfer to a 5- to 6-quart slow cooker.
6. Add onion and garlic to the pan. 
7. Cook, stirring, for 2 minutes. 
8. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. 
9. Add the mixture to the slow cooker along with carrots and turnips.
10. Cover and cook on High for 4 hours or Low for 8 hours.
11. Remove the beef from the slow cooker and slice. 
12. Serve the beef with the sauce and vegetables, garnished with basil, if desired.