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Rosemary Pot Roast
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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
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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |