Mediterranean Beef Pot Roast & Vegetables


3 1/2 pounds beef chuck roast
8 red potatoes
1/2 pound baby carrots
4 cloves garlic, whole, peeled
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in water
2 tablespoons water
chopped parsley


In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on low 10 to 11 hours or until beef and vegetables are tender. Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve pot 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; serve with gravy.