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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rosemary Pot Roast

2.0

1 boneless beef chuck steak (¾ inch thick and ¾ pound)

1 to 2 teaspoons canola oil

¼ cup beef broth

¼ cup tomato sauce

¼ cup dry red wine or additional beef broth

2 tablespoons chopped onion

1 garlic clove, minced

½ teaspoons dried parsley flakes

¼ teaspoon minced fresh rosemary

⅛ teaspoon salt

⅛ teaspoon pepper

½ teaspoons cornstarch

1 tablespoon water

In a large skillet, brown beef in oil on both sides. Transfer to a 1-½-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.
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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Pot Roast

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 53 weeks ago

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