It’s a full meal that almost – almost – cooks itself.  Put the roast in the crock pot with all the fixings before you head to work, and a very hearty dinner could be on the table with just a few final touches when you arrive home to a hungry family.  Double the recipe and leftovers will be ever MORE flavorful (if that’s possible). It’s a delicious and warm BIG bowl for all the family to love – especially on these cold winter evenings.



Rosemary Roast with Shallots and Shrooms


For the Rosemary Roast


2-4 pound chuck roast

2 tablespoons olive oil

4 stalks fresh rosemary

3 teaspoons minced garlic

4 tablespoons of Kinder Buttery Steakhouse seasoning

1-11/2 c beef broth

2 shallots cut into thirds


Rub roast all over with olive oil, chop leaves of rosemary, Kinder Buttery Steakhouse seasoning, garlic, salt and pepper. Rub around the outside of the roast to form a crust.  Place in Crock Pot, add beef broth around the edges.  Chop your shallots and place on top.  Cover and cook on low for 8-9 hours.  You can add a little cornstarch (to make a slurry) to thicken up the beef juice for that extra velvet-y smoothness.


Take your fork and pull gently pull apart the roast allowing the juices to soak in.   Add the cooked shrooms and carrots (below) to the crockpot and give it about 15-20 minutes to marry together.



For Mushrooms


1 lb of whole mushrooms cleaned and cut in half

1 tablespoon of butter

1 tablespoon of olive oil

1 tablespoon of balsamic vinegar

Pinch of salt and pepper


In a sauté pan on medium, melt the butter and add the olive oil.  Remove the stems and cut each mushroom in half.  Add to the pan.  Cook on medium until the mushrooms are almost fully cooked.  Add your salt, pepper and balsamic vinegar, then turn the pan off.  Once the mushrooms are cook, add them to the roast in the crockpot and cover, cooking about 30 minutes before serving.



For Carrots

1 lb of carrots

1 tablespoon of olive oil

1 tablespoons of brown sugar (or you can use 1 tablespoon of honey)

Pinch of salt


Peel and cut your carrots in half and place in a bowl.   Add your olive oil and give a toss.  Then, add your brown sugar and pinch of salt.  Toss.  Put the carrots in the oven at 400 degrees for about 15-20 minutes.  Once they are done, add to the crockpot, then cover for the last few minutes of cooking.



For Polenta


4 cups water (you can also do 2 cups of water/2 cups of milk)
1 teaspoon fine salt
1 cup polenta
3 tablespoons butter, divided
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish


Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.


Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and grains are tender.


Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.




Transfer a serving of polenta to a serving bowl. Top polenta with a large serving of the Rosemary Roast. Sprinkle with a little grated Parmigiano-Reggiano cheese or fresh rosemary for garnish.  Grab a glass of red wine and enjoy!