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Rosemary Pot Roast Exps Cf219 28149 B12 19 1b 3

Rosemary Pot Roast

TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD: 2 servings.
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It’s so easy, and it fills the house with a wonderful aroma. —Marcia Schroeder, River Edge, New Jersey

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

  • 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 until meat is tender, about 8 hours.
  • 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 until thickened, about 2 minutes. Serve with beef.

Nutrition Facts

5 ounces cooked beef: 358 calories, 19g fat (6g saturated fat), 111mg cholesterol, 472mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 34g protein.

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