Beef And Potatoes With Rosemary
Equipment
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 1½ teaspoons dried rosemary leaves crumbled
- 1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 boneless beef chuck roast 3 lb, trimmed of excess fat
- 1 small onion finely chopped (⅓ cup)
- 1½ cups beef broth from 32-oz carton
Instructions
- Spray 3½- to 6-quart slow cooker with cooking spray.
- Place potatoes and carrots in slow cooker.
- In small bowl, 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.
- Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter.
- If desired, skim fat from beef juices.
- Serve juices with beef and vegetables.
Notes / Tips / Wine Advice:
Quick Variation:
To make gravy, skim fat from juices in the slow cooker. Measure 1½ cups of the juices; pour into a small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and ¼ cup cold water in a tightly covered jar. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.
