Mediterranean Beef Pot Roast & Vegetable |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
Ingredients: 3 to 3 1/4 pounds boneless beef chuck shoulder pot roast, or bottom round rump; 8 (approximately 1 pound) new red potatoes; 1/2 pound peeled baby carrots;
4 whole garlic cloves, peeled; 1 teaspoon dried rosemary leaves, crushed; 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.
Directions: In slow cooker, place potatoes, carrots and garlic. Rub beef pot 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 vegetable 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. Bring to a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.
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