Nutrition Facts

  • One serving:
  • (calculated with 1 teaspoon oil)
  • Calories:
  • 354
  • Fat:
  • 19 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 111 mg
  • Sodium:
  • 463 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 34 g
  • Diabetic Exch:
  • 5 lean meat, 2 fat, 1 vegetable.

Rosemary Pot Roast

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.

SERVINGS

2

CATEGORY

Low Carb

METHOD

Slow Cooker

PREP

15 min.

COOK

480 min.

TOTAL

495 min.

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.

Printed from tasteofhome.com May 17, 2008

Copyright Reiman Media Group, Inc © 2008