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Nutrition Facts
Serving Size 1 (360g) Recipe makes 6 servings
Calories 654
Calories from Fat 405		(61%)
Amount Per Serving		%DV
	Total Fat 45.0g	69%
	Saturated Fat 18.0g	90%
	Monounsaturated Fat 19.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 766mg		31%
Potassium 1129mg		32%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 2.4g	9%
	Sugars 2.3g
Protein 44.2g		88%
detailed view... how is this calculated?

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Sunday Pot Roast

Derf

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Beef and Potatoes With Rosemary and Thyme - Crock Pot

Recipe #13188 | ½ day | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Derf
Oct 24, 2001

A hearty meal, add more seasonings if you like.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb medium red potatoes, cut into quarters
1 cup carrot, cut carrots about same size as potatoes
3 lbs boneless beef chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves, crumbled or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh thyme leave or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth, can be canned or make it from beef granules

Directions

1
Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
2
Trim excess fat from beef.
3
Mix mustard, rosemary, thyme, salt and pepper.
4
Spread evenly over beef.
5
Place beef in slow cooker, it will overlap vegetable slightly.
6
Sprinkle onion over beef.
7
Pour broth evenly over beef and vegetables.
8
Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
9
Remove beef and vegetable from slow cooker with slotted spoon.
10
Slice beef.
11
To serve spoon beef juices from slow cooker over beef and veggies.
12
Freeze leftovers.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Aug 20, 2008

DH and I had this roast last night for dinner. It gets extra points from me because it was so easy for me to prepare. Wait 8 hours and viola, it is done. I used fresh rosemary and thyme from my garden and took the advice of other reviewers adding a bay leaf and a fat clove of chopped garlic in Step 3 and 3 more cloves of garlic in the crock pot. I had more than a generous amount of mustard mix to pat onto the roast and it smelled incredibly fragrant. However, after 8 hours, not alot of the herb/mustard taste came through on the meat itself, which was disappointing. The broth had a nice flavor. Thanks for this quick and easy meal.

1 person found this review helpful

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From: elainegl

On Mar 18, 2008

We loved this crock pot meal. The meat was perfect and had such a great flavor. The broth was richly flavored and was wonderful poured over the roast and potatoes when served. Thanks for a nice recipe.

1 person found this review helpful

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From: Mirj

On Jan 7, 2002

I'll be honest, I didn't make this. I did, however, print it out for a friend, who served it to me for lunch last Saturday. I totally enjoyed it, had seconds, and even thought about thirds. I would have added a ton of garlic, but that's just me. Thanks Dorothy, this one is a winner!

4 people found this review helpful

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From: Heidi from Boise

On Oct 20, 2007

Awesome- I added fresh green beans to get some extra veggies. I mixed the leftover meat with b-b-que sauce to make sandwiches for the game!

3 people found this review helpful

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Read all 16 reviews