This pot roast is melt-in-your-mouth tender. The flavors from the garlic and rosemary will inspire you to make this over and over again.
Place potatoes, carrots and garlic in lined slow cooker.
Combine salt, pepper, and rosemary in small bowl. Rub the mixture all over the roast.
Put the roast on top of the vegetables, and pour the wine and water over the top.
Cover the slow cooker and cook for 11 hours on low.
Remove the roast and vegetables to a platter and cover to keep warm.
In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
Cook the gravy for about 1 minute or until desired thickness.
Slice the pot roast across the grain and serve with the vegetables and gravy.
Recipe slightly adapted from Mediterranean Beef Pot Roast and Vegetables.