Mediterranean Beef Pot Roast and Vegetables



8 new red potatoes (about 1 lb.)
1/2 lb. peeled baby carrots
3- to 3 1/4-lb. boneless beef bottom round rump or chuck shoulder roast
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 Tbs. cornstarch dissolved in 2 Tbs. water

1. In slow cooker, place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper, then place on top of vegetables. Add water and wine. Cover and cook on low for 10 to 11 hours or until beef and vegetables are tender.
2. Remove pot roast and 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.
3. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine two cups cooking liquid and cornstarch mixture until blended. Bring to a boil, cook and stir for one minute or until thickened. Serve gravy with beef and vegetables.

Yield: 6-8 servings

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