Slow Cooker Mediterranean Beef & Vegetable Pot Roast
Makes 6 - 8 servings

Ingredients

• 1 - boneless beef bottom round rump or chuck should roast (approx. 3 to 3-1/4 pounds)

• 8 - new red potatoes (approx. 1 pound), 2 to 2-1/2 inch diameter

• 1/2 - pound packaged peeled baby carrots

• 4 - whole cloves garlic, 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 - tablespoon cornstarch dissolved in 2 tablespoons water

• Chopped parsley

Directions

1. Placed potatoes, carrots and garlic in bottom of slow cooker. 
2. Rub beef with rosemary, salt and pepper; place on top of vegetables. Add water and wine. 
3. Cover and cook on LOW 10 to 11 hours, or until beef and vegetables are tender.
4. 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.
5. 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.
6. Garnish beef and vegetables with parsley; serve with gravy.