Mediterranean Beef Pot Roast & Vegetables
Fork-tender beef pot roast goes Mediterranean when slow cooked with
garlic, rosemary and red wine. The pan juices make extra flavorful
gravy.
Serves: 6 to 8
Prep. time: 20 minutes
Cooking time: 10 to 11 hours
8 (approximately 1 pound) new red potatoes1/2 pound peeled baby carrots4
whole garlic cloves, peeled3 to 3 1/4 pounds boneless beef chuck
shoulder pot roast, or bottom round rump1 teaspoon dried rosemary
leaves, crushed1 teaspoon salt1/2 teaspoon pepper1/4 cup water1/4 cup
dry red wine2 tablespoons cornstarch, dissolved in 2 tablespoons
waterchopped parsley, for garnish
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 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 with parsley; serve with gravy.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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