Easy Rosemary Beef and Potatoes
Kayla
ingredients
- 1 large can potatoes
- 1 small bag baby carrots
- 3 lb. eye of round roast
- 3 T Dijon mustard
- 1 1/2 tsp dried rosemary leaves, crumbled
- 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 C frozen chopped onion
- 1 1/2 C beef broth
directions
- 1
Arrange potatoes and carrots in slow cooker. Trim 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.
- 2
Cover and cook on low for 8 to 10 hours or until beef and vegetables are tender. Remove beef and vegetables using slotted spoon. Arrange on serving platter.
Source: Aunt KK
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