Beef and Potatoes With Rosemary and Thyme - Crock Pot

Derf's Note:

A hearty meal, add more seasonings if you like.

• Total Time: 9 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 6

• 1 lb medium red potatoes, cut into quarters
• 1 cup carrot, cut carrots about same size as potatoes
• 3 lbs boneless beef chuck roast
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped
• 1 1/2 cups beef broth, can be canned or make it from beef granules

Directions:

1. Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
2. Trim excess fat from beef.
3. Mix mustard, rosemary, thyme, salt and pepper.
4. Spread evenly over beef.
5. Place beef in slow cooker, it will overlap vegetable slightly.
6. Sprinkle onion over beef.
7. Pour broth evenly over beef and vegetables.
8. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
9. Remove beef and vegetable from slow cooker with slotted spoon.
10. Slice beef.
11. To serve spoon beef juices from slow cooker over beef and veggies.
12. Freeze leftovers.

Reviews

[Mirj]

I'll be honest, I didn't make this. I did, however, print it out for a friend, who served it to me for lunch last Saturday. I totally enjoyed it, had seconds, and even thought about thirds. I would have added a ton of garlic, but that's just me. Thanks Dorothy, this one is a winner!

[Don]

Thank you Dorothy for this crockpot recipe.....I only added a few things just to kick it up a little;>).....2 tsp ready to serve chopped garlic and 1 medium bay leaf also used Kosher salt....must say the best I have had!!!!

[wanda gates]

This was a very good dish....the rosemary and thyme made all the difference. This is a keeper.