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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.

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