Beef And Potatoes With Rosemary Recipe
Servings: 1
Ingredients
- 1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.)
- 1 c. baby-cut carrots (I used 1 1/2 c.)
- 3 lb beef boneless chuck roast
- 3 Tbsp. Dijon mustard
- 2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine)
- 1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry)
- 1 tsp salt
- 1/2 tsp pepper
- 1 sm onion finely minced (1/4 c.)
- 1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)
Directions
- Arrange potatoes and carrots in a 3 1/2- to 6-qt slow cooker.
- Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread proportionately over beef. Place beeef in cooker. Sprinkle onion over beeef. Poor broth proportionately over beef and vegetables.
- Cover and cook on low heat setting 8 to 10 hrs (I cooked on high for 6 hrs) till 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 you like. Serve beef with juices.
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