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  • Mediterranean Beef Pot Roast And Vegetables

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    Mediterranean Beef Pot Roast And Vegetables
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 1/2 lb beef chuck roast
    • 8 x red potatoes
    • 1/2 lb baby carrots
    • 4 x garlic cloves peeled, whole
    • 1 tsp salt
    • 1 tsp dry rosemary crushed
    • 1/2 tsp freshly-grnd black pepper
    • 1/4 c. water
    • 1/4 c. dry red wine
    • 2 Tbsp. cornstarch dissolved in
    • 2 Tbsp. water Minced parsley

    Directions

    1. In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add in water and wine. Cover and cook on LOW 10 to 11 hrs or possibly till beef and vegetables are tender.
    2. Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep hot. Just before serving, carve port roast across the grain into thin slices.
    3. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 c. cooking liquid and cornstarch mix till blended. Cook and stir 1 minute or possibly till thickened.
    4. Garnish beef and vegetables with parsley; serve with gravy.
    5. This recipe yields 8 servings.
    6. NOTES :

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