Beef And Potatoes With Rosemary Recipe

• 1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.)
• 1 c. baby-cut carrots (I used 1 1/2 c.)
• 3 lb beef boneless chuck roast
• 3 Tbsp. Dijon mustard
• 2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine)
• 1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry)
• 1 tsp salt
• 1/2 tsp pepper
• 1 sm onion finely minced (1/4 c.)
• 1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)

1. Arrange potatoes and carrots in a 3 1/2- to 6-qt slow cooker.
2. Trim excess fat from beef.
3. Mix mustard, rosemary, thyme, salt and pepper; spread proportionately over beef.
4. Place beeef in cooker.
5. Sprinkle onion over beeef.
6. Poor broth proportionately over beef and vegetables.
7. Cover and cook on low heat setting 8 to 10 hrs (I cooked on high for 6 hrs) till beef and vegetables are tender.
8. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter.
9. Skim fat from beef juices in cooker if you like.
10. Serve beef with juices.

red potatoes, babycut carrots, beef, mustard, rosemary, thyme, salt, pepper, onion, beef broth

Taken from cookeatshare.com/recipes/beef-and-potatoes-with-rosemary-81568 (may not work)