Rosemary Pot Roast

Total Time:Prep: 15 min. Cook: 8 hours

Recipe by Marcia Schroeder

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 29, 2022

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

Test Kitchen 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.
TEST KITCHEN APPROVED

Rosemary Pot Roast

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Yield:2 servings
Prep:15 min
Cook:8 hours
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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
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Directions

  1. 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. 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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