Irish Roast with Cabbage

 Original recipe: Cabbage on the bottom, red bliss potatoes stuffed into the nooks and crannies, slab of corned beef on top sprinkled with pickling spices and then one or two bottles of Juengling lager. I use a cast iron dutch oven that's been the family for decades and is well seasoned and slap on the cast iron lid and let it simmer til done...fork tender.

My version since I didn't have all the ingredients  was to use a chuck roast and  just add a can of beer and pickling spices: cinnamon, ginger, allspice, and dill weed and dill seeds, pepper.  I thickened the broth with corn starch for a nice thick gravy.  I also added carrots to my roast too.

Very tasty and different, since my family never made real Irish food or Mexican food from my heritage.  So now as an adult I'm learning to may more ethnic foods.

Thank you Carolyn Brown Sadowski for the recipe!

Mediterranean Beef Pot Roast & Vegetables Recipe

Crockpot Servings: 6-8

Cook Time:10 hours

Ingredients
•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
•chopped parsley

Instructions
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/