Ingredients
1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)1 to 2 teaspoons canola oil1/4 cup beef broth1/4 cup tomato sauce1/4 cup dry red wine or additional beef broth2 tablespoons chopped onion1 garlic clove, minced1-1/2 teaspoons dried parsley flakes1/4 teaspoon minced fresh rosemary1/8 teaspoon salt1/8 teaspoon pepper1-1/2 teaspoons cornstarch1 tablespoon water
Preparation
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.
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.
