Email to Rosemary Leibrook      

Mediterranean Beef Pot Roast & Vegetable

Source of Recipe

Rose


Recipe Introduction

Fork-tender beef pot roast goes Mediterraneanwhen slow cooked with garlic, rosemary and red wine. The pan juices make extra flavorful gravy.

List of Ingredients

3 to 3/14 pounds boneless beef chuck shoulder pot roast, or bottom round rump
8 (approximately 1 pound) new red potatoes
1/2 pound baby carrots, peeled
4 whole garlic cloves, peeled
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in 2 tablespoons water
Parsley, chopped, for garnish



Recipe


In slow cooker, place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender. Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetable on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into thin slices. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.