Other than a pressure cooker, I think the slow cooker is one of the greatest kitchen appliances ever made. A decent blender would also make the cut for my top three kitchen appliances.
This slow cooker beef roast with turnip is easy and delicious. I wish I could describe how nicely the turnip enhances the overall flavour — you’ll just have to make this recipe and find out for yourself.
Looking back at the last four months since I’ve been using my slow cooker, I realize that I rarely cooked a roast in the oven. I found it too time consuming having to turn the roast and the vegetables, and making sure there was enough liquid throughout the cooking process (of three or more hours). Even though I cook all of my meals in bulk once a week for me and my partner, cooking a roast during this process extends the total cooking time by 1.5 to 2 hours. Even for someone like me who loves to cook, that’s a long time in the kitchen.
When summer finally arrives in Toronto this year I know I’ll be even happy with my slow cooker. Even in the heat and humidity we can still enjoy pork roasts, beef roasts, and slow cooker whole chickens, without needing to heat up the entire apartment with the oven at 350°F. What a relief!
To make this slow cooker beef roast with turnip as part of a weekly bulk cook, please see part 1 of this How to Cook Meals in Bulk series.
Slow Cooker Beef Roast with Turnip
- 3 pounds Beef Roast
- 1 pint Cherry Tomatoes
- 4 medium Carrots or a small bunch of fresh carrots
- 1 large White Turnip
- 3-5 cloves Garlic
- 1 small jalapeño,
- 1 large Red Onion
- 1/4 cup Red Wine Something strong like Rioja
- 2 tbsp Balsamic Vinegar
- 2 tsp Thyme
- 1 tsp Celtic Sea Salt
- Fresh Ground Pepper to taste
- 2 tbsp Extra Virgin Olive Oil
Peel and slice the onions
Peel the carrots. Cut each carrot in half and then again length-wise.
Peel the turnip.
Look at how I cut the turnip into smaller pieces — cut the turnip in half through the top and then slice the halfs into segments.
Cut each segment into the size of large ‘French fries’.
Add olive oil, spices and wine, and mix everything together.
Remove the beef from its packaging and place it on top of the vegetables in the crock. Drizzle with olive oil and balsamic vinegar. Add fresh ground pepper and sprinkle with sea salt.
Set the slow cooker timer to low for 10-12 hours, depending on your schedule.
When the roast is cooked remove the crock from the appliance to let it cool. Place it on a cork board or on top of the stove. Remove the roast from the pot and let it cool 15-20 minutes on a wire rack. Slice thinly and serve with the vegetables, or put into storage containers in the fridge.