Beef & Potatoes w/ Rosemary
Source of Recipe
fooddownunder.com
List of Ingredients
1 pound med red potatoes cut in fourths
1 cup baby cut carrots
3 pounds beef boneless chuck roast
3 tablespoons dijon mustard
2 tablespoons chopped rosemary
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 small onion finely chopped
1 1/2 cups beef broth Recipe
Arrange potatoes and carrots in a 3 1/2- to 6-quart slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beeef in cooker. Sprinkle onion over beeef. Poor broth evenly over beef and vegetables. Cover and cook on low heat setting 8 to 10 hours (I cooked on high for 6 hours) until beef and vegetables are tender. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Serve beef with juices.
|
|
member logon
