Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Fancy Pot Roast & Veggies




Source of Recipe


Internet


List of Ingredients




3 to 3-1/2 pounds boneless beef bottom round rump or chuck shoulder roast
8 new red potatoes, approximately 1 pound
1/2 pound package peeled baby carrots
4 whole cloves garlic, 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
Chopped parsley

Place potatoes, carrots and garlic in slow cooker. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on low for 10 to 11 hours or until beef and vegetables are tender.


Recipe