Description
I find that i keep collecting more an more mediterranean recipes. Italy isn't at the bottom of my list and that's because everything is just so good! This is no exception and it makes a big batch so you'll have leftovers if you have a smaller family. Leftovers are good as they are always better on the second day for lunch. I served with crusty multi-grain rolls and a simple green salad.
Ingredients
- Boneless Beef Chuck Roast
- New Potatoes
- Carrots
- Onion
- Fennel Bulb
- Dried Rosemary
- Beef Broth
- Dry Red Wine
- Tomato Paste
- Quick-cooking Tapioca
- Ground Black Pepper
- Garlic Cloves
- Basil Leaves
Instructions
- Trim fat from meat, cut meat into 2-inch pieces and 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