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Ingredients
- 1/4 cup minced fresh rosemary
- 3 garlic cloves, minced
- 3 teaspoons salt, divided
- 1 teaspoon pepper
- 1 boneless beef chuck roast (3 pounds)
- 1 tablespoon canola oil
- 1 cup beef broth
- 2 cups water
- 2 cups 2% milk
- 1 cup cornmeal
- 1/2 cup shredded Parmesan cheese
- 3 tablespoons butter, cubed
- Optional: Additional rosemary and Parmesan cheese
Directions
- 1. Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low 7-9 hours or until meat is tender.
- 2. For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta thickens and pulls away cleanly from side of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and shredded Parmesan cheese.
Nutrition Facts
1 serving: 471 calories, 25g fat (11g saturated fat), 130mg cholesterol, 1216mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 39g protein.
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