Beef And Potatoes With Rosemary And Thyme Crock Pot Recipe

Ingredients for Beef And Potatoes With Rosemary And Thyme Crock Pot

• Red Potatoes
• Carrot
• Boneless Beef Chuck Roast
• Dijon Mustard
• Fresh Rosemary Leaves
• Fresh Thyme Leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, thinly sliced
• Beef Broth

How to Make Beef And Potatoes With Rosemary And Thyme Crock Pot

1. Peel and chop 2 lbs Yukon Gold potatoes into 1-inch chunks. Peel and chop 1 lb carrots into 1-inch pieces.
2. Arrange potatoes and carrots around the outer edge of a 4-5 quart crock pot.
3. Trim excess fat from 2 lbs beef chuck roast.
4. In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tsp dried rosemary, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
5. Spread the mustard mixture evenly over the beef roast.
6. Place the beef roast in the slow cooker; it will slightly overlap the vegetables.
7. Sprinkle 1 medium yellow onion (thinly sliced) over the beef.
8. Pour 1 cup beef broth evenly over the beef and vegetables.
9. Cover and cook on low heat for 8-9 hours, or until the beef is fork-tender and the vegetables are easily pierced with a fork.
10. Remove the beef and vegetables from the slow cooker using a slotted spoon. Let the beef rest for 10 minutes before slicing.
11. Slice the beef against the grain.
12. To serve, spoon the beef juices from the slow cooker over the sliced beef and vegetables.
13. Garnish with fresh rosemary sprigs (optional).
14. Freeze leftovers in airtight containers for up to 3 months.