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
Total Time
Prep: 20 min. Cook: 7 hours
Makes
8 servings
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
Directions
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 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 until meat is tender, 7-9 hours.
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 is thickened and pulls away cleanly from sides 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.
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