Mediterranian Pot Roast

Mediterranian Beef Pot Roast

3 to 3 1/4 lb. boneless beef bottom round rump

8 New Red Potatoes

1/2 lb. peeled baby carrots

4 whole garlic cloves

1 tsp dried crushed rosemary leaves

1/4 c. water

1/4 c. dry red wine

2 tbsp cornstarch witj 2 tbsp water

chopped parsley

salt and pepper to taste

Place potatoes, carrots and garlic in slow cooker.
Rub beef with salt, pepper and rosemary. Place on
vegetables. Cover and cook on low 10 to 11 hrs.

Remove roast. Trim fat. Arrange on serving platter
with vegetables. Coer and kee[p warm. Slice
thinly just before serving.

Strain cooking liquid, skimming off fat.Combine 2 c.
liquid and cornstarch. Bring to boil, cook until thickened.
Serve with beef

Garnish beeh and vegetables with parsley as desired.