Be the first to Use a lean chuck roast or other cut of beef for this recipe.
Ingredients:
- 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
Preparation:
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.
More Pot Roast Recipes
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Beef Recipes Index
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Serves 8.
More Pot Roast Recipes
Crockpot Beef Recipes
Pot Roast Recipes
Beef Recipes Index
Ground Beef Recipes Index
Swiss Steak Recipes
Beef Stew Recipes
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