Beef and Potatoes with Rosemary(Makes 8 Servings)
Beef And Potatoes With Rosemary(Makes 8 Servings) is an moderately easy dinner. Made with 1 lb. medium red potatoes, cut into fourths, 1 c. baby cut carrots, 3 lb. beef boneless chuck roast, 3 tbsp. dijon mustard and 2 tbsp. chopped fresh of 1 1/2 tsp. dried rosemary leaves, crumbled, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Arrange potatoes and carrots in 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.
Pour broth evenly over beef and vegetables.
Cover and cook on low heat setting 8 to 10 hours or 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.
π· Perfect Pairings
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