Total Time

 

Prep: 20 min. Cook: 7 hours

Makes

8 servings

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. —Elisabeth Larsen, Pleasant Grove, Utah

Ingredients

• 1/4 cup minced fresh rosemary
• 3 garlic cloves, minced
• 3 teaspoons salt, divided
• 1 teaspoon pepper
• 1 boneless beef chuck roast (3 pounds)
• 1 tablespoon canola oil
• 1 cup beef broth
• 2 cups water
• 2 cups 2% milk
• 1 cup cornmeal
• 1/2 cup shredded Parmesan cheese
• 3 tablespoons butter, cubed
• Optional: Additional rosemary and Parmesan cheese

Directions

1. Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low 7-9 hours or until meat is tender.
2. For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta thickens and pulls away cleanly from side of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts

1 serving: 471 calories, 25g fat (11g saturated fat), 130mg cholesterol, 1216mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 39g protein.