Beef Pot Roast and Vegetables
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
3 1/2 pounds boneless beef bottom round or chuck shoulder roast
8 whole new red potatoes, or use white potatoes cut in quarters
1/2 pound peeled baby carrots, or cut larger carrots into chunks
4 cloves garlic, peeled
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch
2 tablespoons water
Directions:
Place the potatoes, carrots, and garlic in the bottom of the crock pot.
Rub all sides of the roast with the rosemary, salt, and pepper and place on top of the vegetables in the crock pot.
Add the water and wine to the crock pot. Cover the crock pot and cook on low for 6-8 hour or until the beef is tender.
Remove the roast and vegetables to a serving platter. Cover with foil to keep warm.
Strain the liquid from the crock pot into a small saucepan. Whisk together the cornstarch and cold water then whisk the mixture into the saucepan. Bring to a boil over medium-high heat, stirring constantly, until thick (about one minute).
Slice the roast and serve with the vegetables and gravy.
Recipe Location: https://www.cdkitchen.com/recipes/recs/364/Beef_Pot_Roast_and_Vegetables55464.shtml
Recipe ID: 20829
Nutrition:
per serving: 626 calories, 29g fat, 25g carbohydrates, 61g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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