Monday, March 28, 2011

Beef and Potatoes with Rosemary

I’ve been holding out on you – this ones been sitting in my “drafts” for months now.  Sorry!

I guess it’s getting warmer out and crock pot recipes are going to be put away for the summer . . . uh, kidding!  I do them all year round because let’s face it, there is nothing better than throwing a bunch of stuff in the crock pot and walking away only to feel like a 5 star chef after 8 hours.  This is a pretty basic one, but the mustard and rosemary really make it unique.  From “Betty Crocker’s Slow Cooker Cookbook.”


-1 pound medium red potatoes, cut into fourths

-1 cup baby carrots

-3 pound boneless chuck pot roast

-3 Tbsp Dijon mustard

-2 Tbsp chopped fresh or 1 1/2 tsp dried rosemary leaves, crumbled

-1 tsp chopped fresh or 1/2 tsp dried thyme leaves

-1 tsp salt

-1/2 tsp pepper

-1 small onion, finely chopped

-1 1/2 cups beef broth


1.  Arrange potatoes and carrots in slow cooker

2.  Trim excess fat from beef.  Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.  Place beef in cooker.  Sprinkle onion over beef.  Pour broth evenly over beef and vegetables.

3.  Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

4.  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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