Mediterranean Beef Pot Roast & Vegetables Crockpot

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

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.

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.

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.

Garnish beef and vegetables with parsley; serve with gravy.

Nutritional Information

Nutritional info using beef chuck shoulder: 403 calories; 49g protein; 21g carbohydrate; 12g fat; 6.3mg iron; 504mg sodium; 143mg cholesterol.