SLOW-COOKER BEEF & POTATOES w/ ROSEMARY

novamc1 · ‎07-02-2015

This is from a fairly recent Betty Crocker cookbook edition. The seasonings sound good and it's supposedly a lower-calorie dish. It doesn't call for browning meat first.

1 pound medium red potatoes, cut into fourths. (Do not use russets; not firm enough)

1 cup baby carrots

3 tablespoons Dijon mustard

2 tablespoons chopped fresh or 1-1/2 teaspoons dried rosemary leaves

1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon pepper

1 boneless beef chuck roast (3 pounds) trimmed of excess fat

1 small onion, finely chopped (1/3 cup)

1-1/2 cups beef broth

Spray 3-1/2 to 6-qt. slow cooker with cooking spray.

Place potatoes and carrots in pot.

Mix mustard, rosemary, thyme, salt and pepper. Spread evenly over beef.

Place beef on top of potatoes and carrots, sprinkle with onion.

Pour broth evenly over all.

Cover, cook on LOW 8-10 hours or until beef and vegetables are tender.

Skim fat from juices and serve juices over meat and vegetables, or make gravy as follows.

To make gravy, skim fat from juices in slow cooker. Measure 1-1/2 cups of the juices

and pour into small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and 1/4 cup cold water in tightly covered jar. Stir cornstartch mixtures into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.