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.