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Beef and Potatoes With 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 vegetables slightly). 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.