Sunday, September 20, 2009

Beef and Potatoes with Rosemary

This is a perfect Sunday or a busy weeknight meal.
Slow-Cooker or Crockpot meals are so convenient and delicious.
I love meat that has been slow-cooked, it is very moist and flavorful.
This is one of our favorite recipes when we are having roast.
I usually buy my chuck roasts at Costco, they come in a pack of two and are good size roasts. I then use one and freeze the other for another time.
We always have plenty of leftovers when we just feed our family of four.
I will post soon what we like to do with our leftover roast meat.

Beef and Potatoes with Rosemary
Slow-Cooker (Crockpot) Meal

-1 pound baby red potatoes (I used about 10) , cut in halves or fourths
-1 1/2 cup baby carrots
-3 pound beef boneless chuck roast
-3 tablespoons Dijon mustard
-2 tablespoons chopped fresh Rosemary (you can use 1 1/2 teaspoons dried Rosemary if you do not have fresh)
-1 teaspoon chopped fresh Thyme (you can use 1/2 teaspoon dried thyme)
-1 teaspoon of salt
-1/2 teaspoon pepper
-1 small onion finely chopped (1/4 cup)
-1 1/2 cups beef broth

1. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper in a small bowl.
Spread evenly over beef. Place beef in Slow-cooker(crockpot). Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

2. Cover and cook on low heat setting. Set to cook for 8-10 hours.

3. When you have 2 hours to go on your cooking time. Add cut potatoes and baby carrots. Place them around the beef, cover and finish the cooking time.

4. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Serve beef with the juices left in the Slow-cooker (crockpot).

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