Slow Cooked Beef with Roasted Peppers and Herb Polenta
Slow Cooked Beef with Roasted Peppers and Herb Polenta
Tender beef pot roast with hints of briny roast peppers and olives are the perfect match for the creamy cheesy polenta.
Ingredients
Directions
Pat roast dry with paper towel; set aside. In a small bowl, combine garlic, parsley, Italian seasoning, salt and pepper. Rub all over pot roast to coat; reserving any that does not adhere. Heat oil in large Dutch oven or deep skillet and sear roast all over until browned; place in slow cooker.
In a bowl, whisk together broth, tomato paste and any reserved herb mixture; pour over roast. Top with onion, roasted peppers and 1/3 cup (75 mL) of the olives. Cover and cook on LOW for 8 hours or until very tender when tested with a fork. Using 2 forks gently pull apart roast and stir into broth and vegetables. Skim any fat from sauce surface before serving.
Polenta with Cheese and Herbs
Meanwhile, during last 30 minutes of cooking fill a large high sided saucepan with milk, water and salt. Bring to a simmer. Whisk in cornmeal until starting to thicken. Switch to a wooden spoon and cook, stirring over medium-low heat for about 10 minutes or until thick enough to mound on the spoon and no longer grainy (smooth). Stir in Parmesan and parsley.
Ladle polenta into shallow bowls and top with beef mixture. Garnish with remaining olives, more parsley and cheese if desired.
Tip
You can also cook this roast on HIGH for 4 hours if desired.
