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Sunday's Best Beef Pot Roast Recipe

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This recipe for Sunday's Best Beef Pot Roast, by , is from The Gibson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Gibson


8 red potatoes (2-2½“ diameter)
8 oz baby carrots
4 cloves garlic
1 tsp dried crushed rosemary
½ tsp salt
½ tsp pepper
1 (3-3½ lb) boneless beef bottom round rump or chuck shoulder pot roast
¼ cup dry red wine
2 tbsp cornstarch (dissolved in water)
Chopped fresh parsley for garnish

1. Place potatoes, carrots and garlic in a 4-quart or larger slow cooker – in a small bowl combine rosemary, salt, and
pepper – press spice mixture evenly into surface of roast – place the roast on top of vegetables – add ¼ cup water
and wine – cover and cook on low for 10 to 11 hours or until roast and vegetables are tender – remove roast and
vegetables and keep warm.
2. Strain cooking liquid to make gravy – discard fat – in small pan combine 2 cups cooking liquid and cornstarch
mixture – bring to a boil –cook and stir 1 min or until thickened – just before serving carve the roast across the grain
into thin slices – serve with vegetables and gravy – garnish with parsley

Number Of Servings:
Number Of Servings:




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