Printable | Taste of Home

Rosemary Pot Roast

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

Printed from tasteofhome.com May 17, 2008

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Rosemary Pot Roast cont.

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.