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Balsamic Beef Roast with Polenta

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  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Balsamic Beef Roast with Polenta

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place frozen onions in cooker. Place meat on top of onions. Sprinkle meat with salt and pepper. In a small bowl combine the broth, vinegar, tomato paste, tapioca, garlic, and Italian seasoning. Pour mixture over meat.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Transfer meat to a serving platter. Skim off fat from cooking liquid. Serve meat with Soft Polenta and cooking liquid. Sprinkle with parsley. If desired, garnish with cheese.

Soft Polenta

Directions

  1. In a medium saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to medium-low. Cook for 10 to 15 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as necessary to maintain a slow boil.

Nutrition Facts (Balsamic Beef Roast with Polenta)

  • Per serving:
  • 399 kcal cal.,
  • 18 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 75 mg chol.,
  • 498 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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