This recipe was quite delicious although I changed it up just a bit from the original. Prep time is a tad more than what I like although it’s made in a crockpot so you can pretty much leave it alone once it’s there.
But — good recipes require effort sometimes, don’t they?
So — let’s take a look at what you’ll be needing to make this. Here’s the first group …
Next you’ll need the turnip greens, almond flour and parsley. This was, if I remember correctly, the first time I’ve had turnip greens. A good experience …
Then there’s the boneless chuck roast — this one was not quite 3 pounds and I have to say we have lots of leftovers. But leftovers are okay as the husband takes them to work for lunch.
After adding the almond flour to the bottom of a cookie sheet (or something similar), you’ll be adding the meat to it so it can be coated with the flour.
Next you’ll be browning the meat in a skillet in olive oil. Because it was quite a hunk of meat, I did it in two portions.
While all the above is going on you need to prepare the parsnips, onion and sweet potato. I actually do this step before anything else so that things will go smoothly. The turnip greens, along with the veggies, will be place in the bottom of the crockpot.
My meat almost didn’t fit in the crockpot but I managed to squeeze it all in there.
After you remove the meat from the skillet, you’ll be adding tomato paste and the broth to the skillet then scraping the bottom of the skillet to get all the small pieces that were left behind from the roast when you browned it.
The picture is not “pretty” but cooking is not always pretty and I want you to see the “real” thing.
This is what it will look like when it’s all mixed together.
This broth will be poured over the veggies that are already in the crockpot, then the crockpot is covered and this will cook on low for about 8 hours. See how I managed to squish it all in there?
Okay so — let’s take a look at the recipe.
- 1/2 cup almond flour
- 1Â (2-3 pound) boneless chuck roast, cleaned and trimmed
- 1Â -2 teaspoons salt
- 1/2Â teaspoon freshly ground black pepper
- 1Â tablespoon olive oil (for browning the meat)
- 1Â pound fresh turnip greens, trimmed and coarsely chopped
- 2 cups diagonally cut parsnips
- 1 large sweet potato, cut into bite size pieces
- 1 large onion, peeled and cut into large chunks
- 2Â tablespoons tomato paste
- 24 ounces low fat vegetable broth
- 2 tablespoons dried thyme
- 3Â garlic cloves, minced
- 2Â bay leaves
- 1Â bunch fresh flat-leaf parsley
- Add the flour to the bottom of a cookie sheet or jelly roll.
- Add salt and pepper to the beef then coat it in the flour.
- Heat a cast iron skillet (if you have one) on medium heat then add the oil to it.
- Add the beef to the skillet and brown it on both sides (about 5 minutes per side).
- Add the turnip greens, parsnips, potato and onion to the bottom of a crockpot.
- Add the browned beef to the top of the veggies in the crockpot.
- Add the tomato paste and broth to the skillet then bring this to a boil scraping the bottom of the skillet so you can get any browned pieces that remained behind. Stir well to blend everything together.
- Bring the skillet mixture to a boil then remove from the stovetop and pour it into the crockpot.
- Add the thyme, bay leaves and parsley to the crockpot.
- Cook on low for 8 hours or until the beef is tender and cooked through.
You can serve this by itself, on a bed of white rice or on a baked sweet potato. Simply delicious!
Special thanks to MyRecipes for the original recipe.
For a list of other Paleo recipes, click here.