Source: dLife

Beef with dried tomatoes and some cream cheese.

Servings

3 lb chuck blade roast, lean
1 tsp kosher salt
1 tsp black pepper
4 medium garlic cloves , minced
1 tbsp olive oil
0.25 cup Tomatoes, sun dried, oil pack, drained , snipped
0.5 cup Broth, beef, clear, reduced sodium, ready to serve, canned
2 tbsp cornstarch
2 tbsp cold water
4 oz Neufchatel cream cheese , cubed and softened

1 Remove fat from meat. Cut meat, if necessary, to fit into a 4-to-5- quart slow cooker. Combine in a small bowl the salt, pepper, and garlic. Sprinkle mixture evenly over meat; rub in with your fingers. In a large skillet, cook meat in hot oil over medium heat until brown on all sides. Drain off fat. Place meat in cooker. Sprinkle with dried tomatoes. Add broth.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter, reserving cooking liquid. Cover meat with foil to keep warm.
3 If using low-heat setting, turn to high-heat setting.
4 Combine in a small bowl cornstarch and water. Stir into liquid in cooker. Cover and cook 15 minutes more or until thickened and bubbly. Add cream cheese; whisk until smooth. Spoon sauce over meat.

The cream cheese really makes this recipe outstanding.