This recipe, originally from Cooking Light, was supposed to be a pot roast with turnip greens. But I became ill in July (the reason for no posts for a while), and the turnip greens grew old and tough. Besides, the one dish I made with turnip greens made me conclude that I did not really like them. So I eliminated them from the recipe and made this delicious dish which is more like a stew. This dish is so hearty that I didn’t even serve it with rice or noodles, although I think it would be good with a brown and wild rice mix. It also froze well for reheating on later chilly fall days.
This is a slow-cooker recipe, so cut your vegetables in reasonably even pieces. These are the parsnips:
Also, use a decent red wine. This is the red wine I usually use for cooking, unless the recipe calls for something more specific. It is reasonably priced and has a hearty flavor that is good with meats.
Slow-Cooker Buffalo Pot Roast with Wine and Vegetables
3/4 cup all-purpose flour
1 (3-pound) boneless buffalo chuck roast, trimmed of all fat (I had to use two smaller roasts)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
3 cups (2-inch) diagonally cut parsnips (about 1 pound)
3 cups cubed peeled Yukon gold potatoes (about 1 pound)
2 cups cipollini onions, peeled and quartered (my grocery never heard of cipollini onions. I used a bag of frozen pearl onions)
2 tablespoons tomato paste
1 cup dry red wine
1 (14-ounce) can fat-free, lower-sodium beef broth
1 tablespoon black peppercorns
4 thyme sprigs
3 garlic cloves, crushed
2 bay leaves
1 bunch fresh flat-leaf parsley
Place flour in a shallow dish. Sprinkle buffalo evenly with salt and pepper; dredge in flour.
Heat a large non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add buffalo; sauté 10 minutes, turning to brown on all sides.
Place parsnips, potatoes, and onions in a slow cooker. Transfer buffalo to slow cooker. Add tomato paste to skillet; cook 30 seconds, stirring constantly. Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.
Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth.
Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker.
Cover and cook on LOW 8 hours or until buffalo and vegetables are tender. Discard cheesecloth bundle. Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid. Makes 6 generous servings at about 7 grams of fat/serving.