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Rosemary Pot Roast

 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, lefto
2 ServingsPrep: 15 min. Cook: 8 hours


  • 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.

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Rosemary Pot Roast (continued)

Nutritional Facts: 1 serving (calculated with 1 teaspoon oil) equals 354 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 463 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.