Country Italian Beef
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 cup)
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
Trim fat from meat. Cut meat into 2-inch pieces. Set
aside. In a 4-to 5-quart slow cooker, combine
potatoes, carrots or parsnips, onion, and fennel. Add
meat; sprinkle with rosemary.
In a medium bowl, whisk together broth, wine, tomato
paste, tapioca, pepper, and garlic. Pour over mixture
in cooker. 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.
Makes 6 to 8 servings.
From Better Homes and Gardens
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