Roast and Potatoes with Rosemary
Sarah Young
ingredients
- 1 lb red potatoes, cut into fourths
- 1 c baby carrots
- 3 lb beef boneless chuck roast
- 3 T Dijon mustard
- 2 T chopped fresh pr 1 1/2 tsp dried rosemary leaves, crumbled
- 1 tsp chopped fresh or 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/ c finely chopped onion
- 1 1/2 beef broth
directions
- 1
Arrange potatoes and carrots in a slow cooker. Trim excess fat from beef.
- 2
Mix mustard, rosemary, thyme, salt and pepper. Spread evenly over beef. Place beef in cooker and sprinkle onions over beef. Pour broth evenly over beef and vegetables.
- 3
Cover and cook on low 8 to 10 hours or until beef and vegetables are tender.
Source: Sarah Young
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