Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Beef and Potatoes with Rosemary
1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound beef boneless chuck roast
3 Tablespoons Dijon mustard
2 Tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups beef broth
Arrange potatoes and carrots in a 3 1/2- to 6-quart slow cooker.
Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Poor broth evenly over beef and vegetables.
Cover and cook on low heat setting 8 to 10 hours until beef and vegetables are tender.
Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Serve beef with juices.
Some general comments about this recipe:
Can't find database. Query terminated.