Sunday's Best Beef Pot Roast Recipe
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Contributor: |
Contributor: Amanda Gibson
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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
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Number Of
Servings: |
Number Of
Servings:10 |
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