Ingredients
1/4 cup minced fresh rosemary3 garlic cloves, minced3 teaspoons salt, divided1 teaspoon pepper1 boneless beef chuck roast (3 pounds) 1 tablespoon canola oil1 cup beef broth2 cups water2 cups 2% milk1 cup cornmeal1/2 cup shredded Parmesan cheese3 tablespoons butter, cubedOptional: Additional rosemary and Parmesan cheese
Preparation
Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low 7-9 hours or until meat is tender.
For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta thickens and pulls away cleanly from side of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.
