Pot Roast – Jessica Pinkerton
3 1/2 pounds boneless beef bottom round or chuck shoulder roast
8 new red potatoes
1/2 pound peeled baby carrots
4 whole peeled garlic cloves
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, DISSOLVED IN 2 tablespoons water
Chopped parsley -- for garnish
In slow cooker, place potatoes, carrots and garlic. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender. Remove pot roast; trim fat.
Arrange roast and vegetables on serving platter; cover and keep warm. Just before serving, carve roast across grain into thin slices.
For gravy, strain cooking liquid; skim fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to boil; cook and stir 1 minute or until thick. Garnish with parsley; serve with gravy.