Beef & Potatoes with Rosemary
Lisa
ingredients
- 1 lb red potatoes cut into 1/4’s
- 1 cup baby carrots
- 3 lb beef boneless chuck roast
- 3 tbsp Dijon mustard
- 1 1/2 tsp dried rosemary leaves
- 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1 small onion, chopped fine
- 1 1/2 cups beef broth
directions
- 1
Arrange potatoes and carrots in slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place into slow cooker. Sprinkle onion over beef. Pour broth everly over beef and vegetables.
- 2
Cover and cook on low heat setting for 8 hours.
Source: Lisa
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