Beef And Potatoes With Rosemary Recipe Recipe

Name: Beef And Potatoes With Rosemary Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.); 1 c. baby-cut carrots (I used 1 1/2 c.); 3 lb beef boneless chuck roast; 3 Tbsp. Dijon mustard; 2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine); 1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry); 1 tsp salt; 1/2 tsp pepper; 1 sm onion finely minced (1/4 c.); 1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)

Servings: persons

1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.)
1 c. baby-cut carrots (I used 1 1/2 c.)
3 lb beef boneless chuck roast
3 Tbsp. Dijon mustard
2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine)
1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry)
1 tsp salt
1/2 tsp pepper
1 sm onion finely minced (1/4 c.)
1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)

1
Arrange potatoes and carrots in a 3 1/2- to 6-qt slow cooker.
2
Trim excess fat from beef.
3
Mix mustard, rosemary, thyme, salt and pepper; spread proportionately over beef.
4
Place beeef in cooker.
5
Sprinkle onion over beeef.
6
Poor broth proportionately over beef and vegetables.
7
Cover and cook on low heat setting 8 to 10 hrs (I cooked on high for 6 hrs) till beef and vegetables are tender.
8
Remove beef and vegetables from cooker, using slotted spoon; place on serving platter.
9
Skim fat from beef juices in cooker if you like.
10
Serve beef with juices.

997

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.), 1 c. baby-cut carrots (I used 1 1/2 c.), 3 lb beef boneless chuck roast, 3 Tbsp. Dijon mustard, and more.

Yes, Beef And Potatoes With Rosemary Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Potatoes With Rosemary Recipe

How did you like this recipe?

Frequently Asked Questions