Ingredients

• 2.5 pound beef chuck pot roast
• 3 stalks celery
• 1 medium onion
• 3 medium turnips
• 3 large carrots
• 3 cloves garlic
• 1 cup Cabernet wine
• 1/2 cup balsamic vinegar
• 1/2 tablespoon Mrs. Dash Table Blend seasoning
• 1/2 tablespoon dried oregano
• 1/4 tablespoon black pepper

Preparation

1. Preheat the oven to 250° F. Dice the celery, onion and turnips; cut the carrots into coins; mince the garlic.
2. In a hot pan sear the roast until browned on all sides, about 2 to 3 minutes.
3. Place the seared roast into a large roasting pan. Add the vegetables, placing around the meat.
4. In a small bowl combine the wine, vinegar and spices, and then pour over the meat. Cover the roasting pan with a lid or wrap well with foil.
5. Roast for 3 to 4 hours until meat is cooked to at least 160° F and vegetables are tender.

Helpful hints

• This recipe is perfect as a “cook once, eat all week meal”.
• Turnips are a lower potassium and carbohydrate alternative to potatoes.
• Adjust the portion of beef according to your meal plan for higher or lower protein.