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Mediterranean Beef Pot Roast & Veg

List of Ingredients





3-3 1/4 pound boneless beef bottom round rump or chuck shoulder roast
8 (approx. 1 pound) new red potatoes (approx. 2 to 2 1/2-inch diameter)
1/2 pound packaged peeled baby carrots
4 whole cloves garlic, peeled
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch dissolved in 2 tablespoons water
Chopped parsley


In crock-pot; place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water. 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 vegetables 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 boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.

Makes 6 to 8 servings.

Provided by National Cattlemen's Beef Association

Recipe