Beef Pot Roast with Turnip Greens

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon peppercorns black
• 3 pound chuck roast boneless trimmed
• 2 cups cipollini onions peeled quartered
• 1 cup cooking wine dry red
• 0.8 cup flour all-purpose
• 1 bunch flat-leaf parsley fresh
• 3  garlic cloves crushed
• 1 teaspoon kosher salt 
• 14 ounce lower-sodium beef broth fat-free canned
• 1 tablespoon olive oil 
• 3 cups diagonally cut parsnips (2-inch) ( 1 pound)
• 4  thyme sprigs 
• 2 tablespoons tomato paste 
• 1 pound turnip greens fresh trimmed coarsely chopped
• 1 pound yukon gold potatoes cubed peeled

Equipment

• frying pan
• slow cooker
• cheesecloth
• kitchen twine

Directions

1. Place flour in a shallow dish.
2. Sprinkle beef evenly with salt and pepper; dredge in flour.
3. Heat a large skillet over medium-high heat.
4. Add oil to pan; swirl to coat.
5. Add beef; saut 10 minutes, turning to brown on all sides.
6. Place turnip greens in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions.
7. Transfer beef to slow cooker.
8. 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.
9. Pour broth mixture into slow cooker.
10. Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine.
11. Add cheesecloth bundle to slow cooker. Cover and cook on LOW 8 hours or until beef and vegetables are tender. Discard cheesecloth bundle.
12. Remove roast from slow cooker; slice.
13. Serve with vegetable mixture and cooking liquid.
14. Garnish with thyme sprigs, if desired.