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Easy Beef Pot Roast With Vegetables


Use a lean chuck roast or other cut of beef for this recipe.


  • 1 lean beef chuck or bottom round roast, about 3 to 4 pounds, fat trimmed
  • 6 to 8 medium red potatoes
  • 8 ounces baby carrots
  • 4 cloves garlic, whole, peeled
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed, or 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon pepper
  • 1/4 cup water or beef broth
  • 1/4 cup dry red wine
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
  • chopped fresh parsley, optional


In slow cooker, place potatoes, carrots and garlic. Rub herbs and seasonings into the pot roast; place on top of vegetables. Add water or broth and wine. Cover and cook on LOW for 9 to 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 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. Cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley, if desired; serve with the thickened gravy.
Serves 8.

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