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Print this Recipe    Pot Roast 41

BEEF AND POTATOES WITH ROSEMARY

1 pound red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound beef boneless chuck roast
3 T Dijon mustard
2 T chopped fresh or 1 1/2 t. dried rosemary leaves, crumbled
1 t chopped fresh or 1/2 t. dried thyme leaves
1 t salt
1/2 t pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups beef broth

Arrange potatoes and carrots around outer edge in 4- to 5-quart
slow cooker.

Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and
pepper; spread evenly over beef. Place beef in slow cooker (it
will overlap vegetables slightly).

Sprinkle onion over beef. Pour broth evenly over beef and vegetables.
Cover and cook on low heat setting 8 to 9 hours or until beef and
vegetables are tender.

Remove beef and vegetables from slow cooker with slotted spoon.
Slice beef.

Thicken the beef juices with 2 tablespoons cornstarch mixed with
1/4 cup cold water. Shake the mixture in a covered container and
reheat it with the beef juices in a saucepan on the stove until
thickened.

To serve, spoon beef juices from slow cooker over beef and vegetables.
6 to 8 servings.

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