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Rosemary Pot Roast
Ingredients
  • 1 boneless beef chuck steak (¾ inch thick and ¾ pound)
  • 1 to 2 teaspoons canola oil
  • ¼ cup beef broth
  • ¼ cup tomato sauce
  • ¼ cup dry red wine or additional beef broth
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-½ teaspoons dried parsley flakes
  • ¼ teaspoon minced fresh rosemary
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1-½ teaspoons cornstarch
  • 1 tablespoon water
Steps
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