1 boneless chuck roast (4 to 5 lbs), cut in 3/4" cubes
2 medium onions, chopped
4 cloves garlic, minced
2 Tablespoons olive oil
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper (or more)
1/2 teaspoon crushed rosemary
How to make this recipe:
In a large skillet, cook the beef cubes, onions and garlic in the oil. Drain if necessary. Transfer to a CrockPot. Stir in the water, salt, and pepper and rosemary. Cover and cook 3 or 4 hours on high. Every CrockPot is different. You want it to be tender, but not falling apart!
Cool. Divide beef into three freezer containers-dividing any liquid that may have been left. This will freeze for about three months. Use it in soups, stews or chili.
Recipe from: Brenda Hyde - www.OldFashionedLiving.com
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