Beef Pot Roast and Vegetables

3- to 3 1/4-lb. boneless beef bottom round rump or chuck shoulder roast
8 (about 1 lb.) red new potatoes (2 to 2 1/2 inches in diameter)
1/2 lb. packaged peeled baby carrots
4 whole cloves garlic, peeled
1 tsp. dried rosemary leaves, crushed
1 tsp. salt
1/2 tsp. pepper
1/4 cup water
1/4 cup dry red wine
2 Tbsps. cornstarch dissolved in
2 Tbsps. water
Chopped parsley

In slow cooker, place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on low 10 to 11 hours or until beef and vegetables are tender. Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into thin slices. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.