3 to 3-1/2 pounds boneless beef bottom round rump or chuck shoulder roast
8 new red potatoes, approximately 1 pound
1/2 pound package 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 tablespoons cornstarch dissolved in
2 tablespoons water
Chopped parsley

Place potatoes, carrots and garlic in slow cooker. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on low for 10 to 11 hours or until beef and vegetables are tender.

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