Tuesday, April 23, 2013

Tasty Tuesday: Mediterranean Beef Pot Roast & Vegetables



Mediterranean Beef Pot Roast & Vegetables


Fork-tender beef pot roast goes Mediterranean when slow cooked with garlic, rosemary and red wine. The pan juices make extra flavorful gravy. 

Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 10 to 11 hours



8 (approximately 1 pound) new red potatoes 
1/2 pound peeled baby carrots 
4 whole garlic cloves, peeled 
3 to 3 1/4 pounds boneless beef chuck shoulder pot roast, or bottom round rump 
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 

  
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 vegetables 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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