Slow-Cooker Beef and Potatoes with Rosemary

By CJKK

Ingredients

• 1 lb medium red potatoes, cut into fourths
• 1 cup ready-to-eat baby-cut carrots
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless beef chuck roast (3 lb), trimmed of excess fat
• 1 small onion, finely chopped (1/3 cup)
• 1 1/2 cups beef broth

Details

Servings 1
Cooking time 500mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.

2
Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.

3
Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.