Beef & Potatoes w/ Rosemary
Source of Recipe
fooddownunder.com
List of Ingredients
1 lb medium red potatoes cut into fourths (I used about 1 1/2 pound)
1 cup baby-cut carrots (I used 1 1/2 cups)
3 lb beef boneless chuck roast
3 tbl Dijon mustard
2 tbl chopped fresh or 1 1/2 teaspoons dried crumbled
rosemary leaves
1 tsp chopped fresh or 1/2 teaspoon dried thyme
leaves
(original recipe called for 1 tsp salt )
1/2 tsp pepper
1 sm onion finely chopped (1/4 cup)
1 1/2 cup beef broth, low salt (I used 2 cups because of cooking at higher heat) 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 beef. 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.
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