Beef and Potatoes with Rosemary
Slow cooking makes this dish full of juicy meat and flavorful potatoes. This is the perfect dish to serve at a formal dinners party. It's so easy to impress your guests with this simple recipe.
Cooking MethodSlow Cooker
Ingredients
- 1 pound red potatoes, cut into fourths
- 1 cup baby-cut carrots
- 3 pounds beef boneless chuck roast
- 3 tablespoons Dijon mustard
- 2 tablespoons chopped fresh or 1 1/2 t. dried rosemary leaves, crumbled
- 1 teaspoon chopped fresh or 1/2 t. dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped (1/4 cup)
- 1 1/2 cup beef broth
Instructions
- Arrange potatoes and carrots around outer edge in 4- to 5-quart slow cooker.
- Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in slow cooker (it will overlap vegetables slightly). Sprinkle onion over beef. Pour broth evenly over beef and vegetables. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Remove beef and vegetables from slow cooker with slotted spoon. Slice beef.
- Thicken the beef juices with 2 tablespoons cornstarch mixed with 1/4 cup cold water. Shake the mixture in a covered container and reheat it with the beef juices in a saucepan on the stove until thickened.
- To serve, spoon beef juices from slow cooker over beef and vegetables.
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