2 pounds boneless beef chuck roast
8 ounces tiny new potatoes, halved or quartered
2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
1 large onion, chopped (1 cup)
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
1 teaspoon dried rosemary, crushed
1 14 ounce canbeef broth
1 cup dry red wine or beef broth
1 6 ounce cantomato paste
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground black pepper
4 cloves garlic, minced
1 – 2 cups basil leaves, spinach leaves, or torn fresh escarole
1. Trim fat from meat. Cut meat into 2-inch pieces. Set aside.
2. In a 4- to 5-quart slow cooker, combine potatoes, carrots or parsnips, onion, and fennel. Add meat; sprinkle with rosemary.
3. In a medium bowl, whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over mixture in cooker.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir in basil. Makes 6 to 8 servings.