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Rosemary Braised Beef with Creamy Polenta: 7 Reasons to Savor

Rosemary Braised Beef with
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Savory Rosemary Braised Beef with Creamy Polenta Delight

Ingredients

Scale
  • 3 pounds Boneless beef chuck roast
  • 4 sprigs Fresh rosemary
  • 4 cloves Garlic (minced)
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Canola oil (for searing)
  • 4 cups Beef broth
  • 1 cup Water
  • 2 cups 2% milk
  • 1 cup Cornmeal
  • 1 cup Shredded Parmesan cheese
  • 2 tablespoons Butter (cubed)
  • Additional rosemary (for garnish)
  • More Parmesan cheese (for garnish)

Instructions

  1. Season the beef chuck roast generously with 2 teaspoons of salt and pepper.
  2. Sear the roast by heating canola oil in a large skillet over medium-high heat for 3-4 minutes per side.
  3. Combine the beef broth, water, the remaining salt, minced garlic, and fresh rosemary in a slow cooker.
  4. Add the seared roast to the slow cooker, ensuring it sits snugly in the savory liquid.
  5. Cook on low for 8 hours or until the meat is tender.
  6. Boil the 2% milk in a saucepan, then gradually whisk in the cornmeal while stirring.
  7. Incorporate the shredded Parmesan cheese and cubed butter, stirring until smooth.
  8. Serve the roasted beef alongside the creamy polenta.

Notes

    Nutrition

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