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Beef Mediterranean & Vegetables


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  • 3 lb boneless chuck roast
  • 8 (approx. 1 lb) new red potatoes (approx. 2 – 2 ½ inch diameter)
  • ½ lb peeled baby carrots
  • 4 whole cloves garlic
  • 1 tsp dried rosemary leaves crushed
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ c water
  • ¼ dry red wine
  • 2 TB cornstarch dissolved in 2 TB water
  • Chopped parsley


Servings 6


Step 1

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 – 11 hours or until beef and vegetables are tender. Remove pot roast. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into think 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.

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