Categories: Slow Cooker

Ingredients

• 2-2 1/2 lb boneless beef chuck pot roast
• 16 oz package frozen small whole onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 3 tbsp balsamic vinegar
• 2 tbsp tomato paste
• 2 tbsp quick-cooking tapioca
• 3 garlic cloves, minced
• 1 tsp dried Italian seasoning, crushed
• 1 recipe Soft Polenta***
• snipped fresh parsley
• shave Parmesan

Directions

1. Trim fat from meat. Place frozen onions in cooker. Place meat on top of onions. Sprinkle meat with salt and pepper. In a small bowl combine broth, vinegar, tomato paste, tapioca, garlic and Italian seasoning. Pour mixture over meat.

2. Cover and cook on LOW 8-10 hrs.

3. Transfer meat to a serving platter. Skim off fat from cooking liquid. Serve meat with Soft Polenta and cooking liquid. Sprinkle with parsley and garnish with cheese.

4. ---

   Soft Polenta: In a medium saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a medium bowl stir together 1 cup yellow cornmeal, 1 cup cold water, and 1/2 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook 10-15 minutes or until mixture is very thick and tender.

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