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Receta Beef And Potatoes With Rosemary

Name: Beef And Potatoes With Rosemary
Ingredients: 1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.); 1 c. baby-cut carrots (I used 1 1/2 c.); 3 lb beef boneless chuck roast; 3 Tbsp. Dijon mustard; 2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine); 1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry); 1 tsp salt; 1/2 tsp pepper; 1 sm onion finely minced (1/4 c.); 1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)

de Global Cookbook

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Ingredientes

1 lb medium red potatoes cut into fourths (I used about 1 1/2 lb.)
1 c. baby-cut carrots (I used 1 1/2 c.)
3 lb beef boneless chuck roast
3 Tbsp. Dijon mustard
2 Tbsp. minced fresh or possibly 1 1/2 tsp. dry crumbled rosemary leaves (I used 1 Tbsp. fresh as I was in a hurry, and it was fine)
1 tsp minced fresh or possibly 1/2 tsp. dry thyme leaves (I used dry)
1 tsp salt
1/2 tsp pepper
1 sm onion finely minced (1/4 c.)
1 1/2 c. beef broth (I used 2 c. because of cooking at higher heat)

Direcciones

Arrange potatoes and carrots in a 3 1/2- to 6-qt slow cooker.
Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread proportionately over beef. Place beeef in cooker. Sprinkle onion over beeef. Poor broth proportionately over beef and vegetables.
Cover and cook on low heat setting 8 to 10 hrs (I cooked on high for 6 hrs) till beef and vegetables are tender.
Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if you like. Serve beef with juices.