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Rosemary Pot Roast Recipe

Photo by: Taste of Home

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Come home to a comforting, ready-to-eat entree with this slow-cooker favorite of Marcia Schroeder. A neighbor in River Edge, New Jersey originally shared the recipe. “It’s so easy and fills the house with a wonderful aroma,“ Marcia says. “I’ve served it often…guests always want the recipe.“ TIP: Mashed potatoes and steamed broccoli with lemon butter make this a hearty meal for two. Also, leftovers are so tender and tasty, you just might want to double this recipe to serve over noodles or in sandwiches the next day.

This recipe is:

Healthy

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2 Servings
Prep: 15 min. Cook: 8 hours

Ingredients

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

Directions

In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine or additional broth, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low for 8 hours or until meat is tender.
Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 2 servings.

Nutrition Facts: 1 serving (calculated with 1 teaspoon oil) equals 354 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 463 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.

Rosemary Pot Roast published in Cooking for 2 Spring 2006, p23

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