Special Slow-Cooked Beef

• 1 boneless beef chuck roast (3 pounds), cubed
• 1 tablespoon canola oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 garlic clove, minced
• 1/2 cup sliced ripe olives, drained
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup beef broth
• 1/2 cup fresh pearl onions, peeled
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low until meat is tender, 6-8 hours.
2. With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat.
3. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.

chuck roast, canola oil, italian seasoning, salt, garlic, olives, tomatoes, beef broth, fresh pearl onions, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/special-slow-cooked-beef/ (may not work)