Ingredients:
3 – 3 1/4 Lb CAB Boneless Chuck Roast
8 New Red Potatoes, 2 ‐ 21/2” diameter
1/2 Lbs. Packaged Baby Carrots
4 Whole Cloves of Garlic
1/4 C Water
1/4 C Dry Red Wine
2 Tbsp Cornstarch dissolved in 3 Tbsp Water
Chopped Fresh Parsley

Seasoning:
1 tsp Dried Rosemary Leaves, crushed
1 tsp Salt
1/2 tsp Pepper

Preparation:
In a slow cooker, place potatoes, carrots, and garlic. In a small bowl, combine the seasoning ingredients. Press evenly into surface of beef roast. Place on top of vegetables. Add water and wine. Cover and cook on LOW 10‐11 hrs., or until pot roast and vegetables are tender. Remove pot roast and vegetables; keep warm. To make gravy, strain cooking liquid; skim fat. In a small saucepan, combine 2 C cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute, or until thickened. Just before serving, carve pot roast across the grain into thin slices. Serve with vegetables and gravy. Garnish with parsley, as desired.
Makes 6‐8 Servings