SLOW-COOKER BEEF AND POTATOES WITH ROSEMARY
For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
- Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
- Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.
Nutrition Facts : Calories 350, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1, Fiber 2 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g
MELT-IN-YOUR-MOUTH POT ROAST
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
SLOW-COOKER POT ROAST RECIPE BY TASTY
Here's what you need: baby potato, small carrots, pearl onions, beef chuck roast, salt, pepper, cornstarch, water, worcestershire sauce, fresh rosemary, fresh thyme, baguette
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
- Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
- Wash your hands, because mess.
- Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
- Pour Worcestershire sauce directly on top of the meat.
- Cover with the slow-cooker lid and cook on high for 5 hours.
- Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
- Remove rosemary and thyme.
- Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
- Enjoy!
Nutrition Facts : Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams
BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT
Make and share this Beef and Potatoes With Rosemary and Thyme - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange potatoes and carrots around outer edge in 4-5 quart crock pot 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 vegetable slightly.
- Sprinkle onion over beef.
- Pour broth evenly over beef and vegetables.
- Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
- Remove beef and vegetable from slow cooker with slotted spoon.
- Slice beef.
- To serve spoon beef juices from slow cooker over beef and veggies.
- Freeze leftovers.
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
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