Thursday, September 10, 2009
Mediterranean Beef Pot Roast & Vegetables Recipe
Crockpot Servings: 6-8
Cook Time:10 hours
•1 boneless beef bottom round rump or chuck shoulder roast (approx. 3 to 3 1/4 lbs.)
•8 new red pototes (approx. 1 lb.), 2 to 2 1/2 inch diamter
•1/2 lb. packaged peeled baby carrots
•4 whole cloves garlic, peeled
•1 tsp. dried rosemary leaves, crushed
•1 tsp. salt
•1/2 tsp. pepper
•1/4 cup water
•1/4 cup dry red wine
•2 Tbsp. cornstarch dissolved in 2 Tbsp. water
Placed potatoes, carrots and garlic in bottom of slow cooker. Rub beef 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; trim fat, if necessary. 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 liquid from cooking 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.
I omitted the salt and did not thicken the broth with cornstarch, just left it thin. I also used 1/2 cup of red wine instead of 1/4 cup of water and 1/4 cup of wine. I plan to use the left over beef for quesdadillas.
Recipe #252118 from http://www.recipezaar.com/