Beef and Potatoes with Rosemary

By gtbalm

1 Serving:
Calories 250 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 60mg; Sodium 550mg; Carbohydrate 14g (Dietary Fiber 2g); Protein 23g

% Daily Value:
Vitamin A 24%; Vitamin C 6%; Calcium 2%; Iron 18%

Diet Exchanges:
1 Starch, 3 Lean Meat

Ingredients

• 1 pound medium red potatoes, cut into fourths
• 1 cup baby cut carrots
• 2 cups sliced mushrooms (about 5 ounces)
• 3 pounds beef boneless chuck roast
• 3 tablespoons Dijon Mustard
• 2 tablespoons chopped fresh or 1 1/2 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped (1/4 cup)
• 1 1/2 cups beef broth

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Arrange potatoes, mushrooms and carrots in 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 beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

Cover and cook on low heat setting 8 to 10 hours or 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.