SLOW-COOKER BEEF AND POTATOES WITH ROSEMARY

Slow-Cooker Beef and Potatoes with Rosemary image

For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 8

Number Of Ingredients 10

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Ingredients

1 lb medium red potatoes, cut into fourths
1 cup ready-to-eat baby-cut carrots
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 boneless beef chuck roast (3 lb), trimmed of excess fat
1 small onion, finely chopped (1/3 cup)
1 1/2 cups beef broth

Steps:

Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.

Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g