Beef Pot Roast (Slow Cooker)

By MarieR

Ingredients

• Hands on: 15 minutes Total time: 8 to 9 hours
• 8 red potatoes (2-to 2 1/2-inch diameter)
• 8 ounces baby carrots
• 4 cloves garlic
• 1 teaspoon dried crushed rosemary
• 1/2 teaspoon coarse salt
• 1/2 teaspoon pepper1
• (3- to 3 'A-pound) boneless beef bottom round rump or chuck shoulder pot roast
• 1/4 cup water
• 1/4 cup dry red wine
• 2 tablespoons cornstarch, dissolved in 3 tablespoons water
• Chopped fresh parsley for garnish

Preparation

Step 1

In a 4-quart or larger slow cooker, place potatoes, carrots and garlic. In a small bowl, combine rosemary, salt and pepper. Press evenly into surface of toast. Place roast on top of vegetables. Add water and wine. Cover and cook on low 8 to 9 hours or until roast and vegetables are tender. Remove roast and vegetables; keep warm.
To make gravy, strain cooking liquid; discard fat. In small pan, combine 2 cups cooking liquid and cornstarch mixture. Bring to boil; cook and stir l minute or until thickened. Just before serving, carve roast across grain into thin slices. Serve with vegetables and gravy. Garnish with parsley.