Beef And Potatoes With Rosemary And Thyme - Crock Pot

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 lb medium red potatoes, cut into quarters
• 1 cup carrot, cut carrots about same size as potatoes
• 3 lbs boneless beef chuck roast
• 3 tablespoons dijon mustard
• 2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped
• 1 1/2 cups beef broth, can be canned or make it from beef granules

Recipe

• 1 arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
• 2 trim excess fat from beef.
• 3 mix mustard, rosemary, thyme, salt and pepper.
• 4 spread evenly over beef.
• 5 place beef in slow cooker, it will overlap vegetable slightly.
• 6 sprinkle onion over beef.
• 7 pour broth evenly over beef and vegetables.
• 8 cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
• 9 remove beef and vegetable from slow cooker with slotted spoon.
• 10 slice beef.
• 11 to serve spoon beef juices from slow cooker over beef and veggies.
• 12 freeze leftovers.