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    Beef: Beef & Potatoes w/ Rosemary

    Source of Recipe

    Betty Crocker Slow Cooker Meals, December 2003

    List of Ingredients

    1 Pound Medium Red Potatoes, cut into fourths
    1 Cup Baby-cut Carrots
    3 Tablespoons Dijon Mustard
    2 Tablespoons Chopped Fresh Rosemary, or
    1 1/2 Teaspoons Dried Rosemary Leaves,, crumbled
    1 Teaspoon Chopped Fresh Thyme, or
    1/2 Teaspoon Dried Thyme Leaves
    1 Teaspoon Salt
    1/2 Teaspoon Pepper
    1 3 Pound Beef Boneless Chuck Roast, trimmed of fat
    1 Small Onion, finely chopped (1/4 cup)
    1 1/2 Cups Beef Broth

    Recipe

    Arrange potatoes and carrots around edge in 4- to 5-quart slow cooker.

    Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker (it will overlap vegetablesslightly). Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

    Cover and cook on low heat setting 8 to 9 hours.

    Remove beef from cooker; place on cutting board. Cut beef into slices. Remove vegetables from cooker with slotted spoon. To serve, spoon beef juices from cooker over beef and vegetables. 6 to 8 servings.

 

 

 


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