Rosemary Pot Roast

• 1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
• 1 to 2 teaspoons canola oil
• 1/4 cup beef broth
• 1/4 cup tomato sauce
• 1/4 cup dry red wine or additional beef broth
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 1-1/2 teaspoons dried parsley flakes
• 1/4 teaspoon minced fresh rosemary
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons cornstarch
• 1 tablespoon water

1. In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours.
2. Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

canola oil, beef broth, tomato sauce, red wine, onion, garlic, parsley flakes, fresh rosemary, salt, pepper, cornstarch, water

Taken from www.tasteofhome.com/recipes/rosemary-pot-roast/ (may not work)