Rosemary Pot Roast


Let the slow cooker do the work; Rosemary Pot Roast makes a hearty dish, perfect for cooler evenings. Serve with your favorite vegetable and mashed potatoes.

Rosemary Pot Roast
  • 1 lb. boneless beef chuck steak
  • 2 tsp. canola oil
  • 1/4 cup beef broth
  • 1/4 cup tomato sauce
  • 1/4 cup dry red wine
  • 3 Tbsp. chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 tsp. dried parsley flakes
  • 1/4 tsp. minced fresh rosemary
  • 1/8 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 1/2 tsp. cornstarch
  • 1 Tbsp. water
  1. In a large skillet, brown beef in oil on both sides. Transfer to a slow cooker. In a small bowl, combine 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 and mashed potatoes.


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