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Mediterranean Beef Pot Roast & Vegetable




Source of Recipe


txbeef.org






Recipe Introduction


Fork-tender pot roast seasoned with the delicious flavors of garlic and rosemary.





List of Ingredients



• 1 boneless beef bottom round rump or chuck should roast (approx. 3 to 3 1/4 lbs.)
  
• 8 new red pototes (approx. 1 lb.), 2 to 2-1/2 inch diamter
  
• 1/2 lb. packaged peeled baby carrots
  
• 4 whole cloves garlic, peeled
  
• 1 tsp. dried rosemary leaves, crushed
  
• 1 tsp. salt
  
• 1/2 tsp. pepper
  
• 1/4 cup water
  
• 1/4 cup dry red wine
  
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
  
• -- chopped parsley
  






Instructions



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






Final Comments


Serves 6-8