3 to 3 1/4 pound boneless beef bottom round rump or chuck shoulder roast
8 new red potatoes (about 1 pound)
1/2 pound 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
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 for 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 a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables and parsley; serve with gravy.
Yield: 6 to 8 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.