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.
- 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, 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.
Originally published as Rosemary Pot Roast in Cooking for 2 Spring 2006, p23
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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