Trying new things

So I've always thought when cooking with wine that white goes with chicken and red goes with beef. So when my boyfriend found a slow cooked roast beef recipe he wanted to make (translation : he wanted me to make it) I was a bit put off as it calls for white wine. 

But I decided to put my wine-prejudices to the side and try something new. Eek! 

The recipe is a cheaper cut of beef, in this case blade, cooked in beef stock, white wine, and whole grain mustard with onions and carrots. It's seared off first then left in the slow cooker for over 6 hours. 

The result? A tender juicy piece of meat with plenty of sauce that can easily be turned into gravy.

I personally am not a fan of slow cooking veggies like carrots and potatoes so next time will exclude them. But does anyone know if that will affect the taste of the sauce and meat? My gut says no because carrot and potato aren't particularly flavoursome on their own but I'm willing to listen to other's wisdom...

So my overall lesson 'don't be prejudiced or afraid to try something new with food'. A slightly edited version of this will be going in my cookbook!