Slow-Cooker Beef and Potatoes with Rosemary Recipe
For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Slotted spoon
- Serving platter
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
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