These cookies are loaded with candied fruit, pecans, and rum-soaked dates and have been a holiday tradition in our home for more than 60 years. Without them, it wouldn’t be Christmas.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs 25 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (4 pound) beef chuck roast
- 6 medium potatoes, peeled and halved
- 6 carrots, peeled and halved
- ½ large onion, cut into chunks
- 1 (1.25 ounce) envelope dry onion soup mix
- ¼ cup cooking sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Italian seasoning
- 2 teaspoons beef bouillon
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 6 cups water to cover
- 2 tablespoons butter
- 2 tablespoons flour
Instructions
- Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
- Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
- Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.
- Instead of butter, you can use skim 2 tablespoons of fat from the broth.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 809 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |