Country Italian Beef - Crockpot

• 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

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