This recipe is adapted from the 'Pillsbury Doughboy Slow Cooker Recipes' cookbook, by the Pillsbury Company, Clarkson Potter Publishers, c2003.

2 tbsp butter (unenriched)
1 onion, chopped
1 tsp beef bouillon powder or "Better than Bouillon"
1/2 tsp salt
1/4 tsp pepper
2 - 3 lbs beef chuck cut into large pieces
1 14.5 oz can diced tomatoes (I prefer Hunts organic or Muir Glen)
1/2 tsp powdered dry rosemary or 1 tsp dry rosemary that has been chopped fine

In your slow cooker, combine the butter, onion, bouillon, salt, pepper and meat. Mix to combine. Cover and cook on the low setting for about 5 hours or until the meat is tender.
About half an hour before you are ready to serve, stir in the tomatoes (with juice) and the rosemary. Continue cooking on low for the remaining half hour. Serve over cooked vegetables such as zucchini, cauliflower, or broccoli.

I like to make this a day or two ahead. When I bring it out of the fridge the beef fat has come to the surface and hardened and it is easy to remove.
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