Slow-Cooker Braised Beef with Carrots & Turnips

I followed the recipe as described except: 1) I found only a 2.5lb roast so bumped up the carrots and turnips; and 2) used no-salt diced tomatoes instead of whole tomatoes. I served the beef over buttered noodles flavored with the basil. I thought the flavor combo was great (sometimes slow-cooker recipes can taste "watered-down") and I especially liked using turnips (something I never cooked before). Like the other reviewers, I will experiment serving the portions that I froze for later with polenta or mashed potatoes.

I made this as per recipe and it was a big hit! So tasty, will definitely make again, very soon!

I’ve used this recipe several times. I used the indicated amount of spices the first time. Too much! Second time, used half the spice mixture and saved the other half. Much better. Everyone wants the recipe after dinner! I serve with mashed potatoes. Leftovers freeze and reheat well. ( I made it just for my husband and I the last time!)

This was absolutely delicious ! Super easy recipe for such a complex and melt in your mouth roast. The rub gave it a great flavor, reminded me of the holidays. This would be great with a creamy, cheesy polenta or mashed potatoes.

I thought this was the absolute best pot roast recipe. I am actually making it again for sunday dinner. I did add a few potatoes, but other than that. Delicious

This was very tasty but flavour a bit too rich for our taste ... The only change I made was to add parsnips and reduce turnip. I shall make again but shall try the low setting and reduce the cinnamon, allspice and cloves by half.

i rubbed the spices (other than allspice) into the beef and left uncovered in fridge overnight. It browned wonderfully. I added the alllspice after a few hours in the slow cooker (after I had gone to the store). My guests loved the clove flavor and I don't think it was too much; that said, I have just over 4.25 lbs of meat and increased the wine, tomatoes and veggies by 50%. I couldn't find polenta or yellow cornmeal so used white cornmeal for polenta and it was so bland in color and flavor that I added about 1/2 cup freshly grated Parmesan and that made it great.

Made this for company last evening, perfect for a snowy VT night. Think I will cut back on the clove in the seasoning rub next time. Also, we served it over garlic mashed potatoes rather than the suggested polenta. I also thickened up the sauce a bit with a cornstarch slurry just til it coated a spoon. Looking forward to the leftovers.