Rosemary Wine Pot Roast--Bake Or Stovetop Recipe

In a Dutch oven, heat a small amount of vegetable oil over medium heat.

Cook the garlic briefly, then push to the sides.

Add the beef and brown well on all sides.

Mix together the water and wine and pour over the meat; sprinkle the pepper, salt, and rosemary over the meat.

Bring to a boil, then reduce the heat to low.

Now you can: Cover and simmer for 1-1/2 hours on the stovetop, or cover and bake in a preheated 325 oven for 1-1/2 hours before adding the vegetables.

Peel the carrots and cut each into 4 chunks.

Add the carrots and unpeeled potatoes to the Dutch oven and sprinkle with the parsley.

Re-cover and simmer an additional 1-1/4 hours, or until meat is fork tender and vegetables are done.

Remove the meat and vegetables to a platter to keep warm.

Skim excess fat from the juices in the pot, then add water if juices do not equal about 2 cups.

Dissolve the cornstarch in about 1/4 cup of cold water and add to the juices.

Bring to a boil for one minute, stirring constantly.

Arrange the roast on the serving planner and carve across the grain into diagonal slices.

Arrange the vegetables around the platter.

Drizzle gravy over all and serve the additional gravy on the side.