Rosemary Pot Roast Recipe

4.5 1 4
Rosemary Pot Roast Recipe
Rosemary Pot Roast Recipe photo by Taste of Home
Publisher Photo

Rosemary Pot Roast Recipe

Read Reviews
4.5 1 4
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 8 hours
MAKES:
2 servings
TOTAL TIME:
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, 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

Nutritional Facts

6 ounce-weight: 354 calories, 19g fat (7g saturated fat), 111mg cholesterol, 463mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRosemary Pot Roast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmkasprak User ID: 2880256 130885
Reviewed Jul. 19, 2012

"This is a quick and easy meal that's perfect for my little slow cooker. (It cooks little hot, so mine was perfect when I checked it at 5 hours.) I used a pound of flank steak, and it was beautifully tender, with a flavorful gravy. I was short on time, so I didn't brown the meat, and it was just fine."

Loading Image