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Ingredients
- 2 pounds boneless beef chuck roast
- 8 ounces tiny new potatoes, halved or quartered
- 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
- 1 large onion, chopped
- 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
- 1 teaspoon dried rosemary, crushed
- 1 14-ounce can beef broth
- 1 cup dry red wine or beef broth
- 1 6-ounce can tomato paste
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 to 2 cups basil leaves, spinach leaves, or torn fresh escarole
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Recipe Info
Category : Meat/Beef
Rating : 0
Contributor : suz
Print Recipe
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Directions
I made this with and without the Fennel and preferred the one without the Fennel. If you like Fennel, thy it.
1. Trim fat from meat. Cut meat into 2-inch pieces. Set aside.
2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil.
Serves 6
Calories 383
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