Beef Pot Roast and Vegetables
Category: pot roast/beef
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Serves/Makes: 6
Ready in: > 5 hrs
- 3 1/2 pounds boneless beef bottom round or chuck shoulder roast
- 8 whole new red potatoes, or use white potatoes cut in quarters
- 1/2 pound peeled baby carrots, or cut larger carrots into chunks
- 4 cloves garlic, peeled
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 1/4 cup dry red wine
- 2 tablespoons cornstarch
- 2 tablespoons water
Place the potatoes, carrots, and garlic in the bottom of the crock pot. Rub all sides of the roast with the rosemary, salt, and pepper and place on top of the vegetables in the crock pot. Add the water and wine to the crock pot. Cover the crock pot and cook on low for 6-8 hour or until the beef is tender. Remove the roast and vegetables to a serving platter. Cover with foil to keep warm. Strain the liquid from the crock pot into a small saucepan. Whisk together the cornstarch and cold water then whisk the mixture into the saucepan. Bring to a boil over medium-high heat, stirring constantly, until thick (about one minute). Slice the roast and serve with the vegetables and gravy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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