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Published: Tuesday, 4/2/2002

Mediterranean Beef Pot Roast & Vegetables

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



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