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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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âI make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe.â You'll love how this tender pot roast seems to melt-in-your-mouth. Debbie Daly - Buckingham, IL Ingredients:
1 boneless beef chuck roast (3 to 4 pounds) |
1 can (28 ounces) diced tomatoes, drained |
3/4 cup chopped onion |
3/4 cup burgundy wine or beef broth |
1-1/2 teaspoons salt |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 garlic clove, minced |
1/4 teaspoon pepper |
1/4 cup cornstarch |
1/2 cup cold water |
Directions:
1. Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.
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