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NEW-FASHIONED POT ROAST WITH FRESH ROSEMARY

1 boneless beef chuck roast, 2 to 3 lbs.
4 cloves garlic, peeled and cut into slivers
4 stems fresh rosemary
Salt and pepper to taste
2 cups baby carrots
6 medium red potatoes, quartered
1 small can (6 oz.) V-8
2 tablespoons Worcestershire sauce

Cut five or six 1-inch deep slits in beef. Stuff slit with garlic and half the rosemary. Season beef with salt and pepper.

Place carrots and potatoes in bottom of slow cooker and top with the remaining rosemary. Lay beef on top of vegetables. Pour V-8 and Worcestershire sauce over beef and vegetables.

Cover and cook on low for 9 to 11 hours. Season to taste with salt and pepper and serve.

Adapted from “Not Your Mother’s Slow Cooker Recipes for Entertaining”

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