1 pound new red potatoes
8 ounces peeled baby carrots
4 cloves garlic, peeled
1 boneless beef bottom round rump or chuck shoulder roast (about 3 pounds)
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch dissolved in 2 tablespoons water
Chopped parsley for garnish, optional


1. Place potatoes, carrots and garlic in slow cooker. Rub 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.
2. 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.
3. For gravy, strain cooking liquid; skim off fat. In a small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to a boil; simmer and stir 1 minute or until thickened. Garnish beef and vegetables with parsley, if desired; serve with gravy.

If you prefer, a tri-tip or a bottom sirloin roast could also be used. This recipe could also be prepared on top of the stove, simmer the roast and vegetables for 2 to 3 hours or until the meat is fork-tender.

Mediterranean Beef Pot Roast and Vegetables
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