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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.