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Title: Rosemary Beef Roast Over Cheesy Polenta
Categories: Beef, Herbs, Grains, Dairy, Cheese
Yield: 8 servings

1/4 c Minced fresh rosemary
3 cl Garlic; minced
3 ts Salt; divided
1 ts Pepper
3 lb Boneless chuck roast
1 tb Oil
1 c Beef broth
2 c Water
2 c Milk
1 c Cornmeal
1/2 c Shredded Parmesan cheese
3 tb Butter; diced
Additional rosemary and
- Parmesan cheese; opt

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 shredded
Parmesan cheese.

Elisabeth Larsen, Pleasant Grove, Utah

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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