Beef And Potatoes With Rosemary

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  • 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)
  • cups beef broth from 32-oz carton


  • 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.