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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 2 |
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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. âItâs so easy and fills the house with a wonderful aroma,â Marcia says. âIâve served it oftenâ¦guests always want the recipe.â 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. 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 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.
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