16 Reviews of Beef and Potatoes With Rosemary and Thyme - Crock Pot

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!

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!

From: Don

On Dec 31, 2001

Thank you Dorothy for this crockpot recipe.....I only added a few things just to kick it up a little;>).....2 tsp ready to serve chopped garlic and 1 medium bay leaf also used Kosher salt....must say the best I have had!!!!

From: wanda gates

On Dec 28, 2001

This was a very good dish....the rosemary and thyme made all the difference. This is a keeper.

From: Jeanette G

On Oct 20, 2006

Very tasty. I ended up cooking mine in the oven instead of a crockpot and still had great results. I cooked it for about 2hrs with foil and cooked it another 30 minutes with the foil removed. Thanks for a great recipe.

From: Caryn

On Apr 3, 2002

This was a hit for Easter dinner. The meat was very tender and flavorful as were the potatoes and carrots. I was a little hesitent about pasting the dijon mustard plus spices directly on the chuck roast but it worked out nicely with the flavor of the thyme and rosemary permeating the meat and vegetables. I actually put the entire recipe together in the crockpot the night before, placed it in the refrigerator and on Easter morning I just plugged it in (I did make sure that the potatoes were under the beef broth to prevent any discoloration). Worked out very well and I didn't have all the work to do they day of Easter.

From: LoraAnn

On May 4, 2002

This recipe is excellent.....However, I did make a few variations.... I rubbed approximately two tablespoons of minced garlic on roast, I also put Jane's crazy salt on the roast. I noticed the chuck roast was kind of fatty so I think next time I will be using rump or bottom round roast.The broth was thin so Ii added cornstarch and water which helped make it thicker. Thank you so much for posting this recipe...I definately will be making it again.

From: Warren Slaughter

On Mar 18, 2002

A real winner! Made two of these for a church function and they disappered in a heartbeat. Must admit had my doubts about the Dijon mustard, but the spices, veggies, etc. really came together for a nice, mellow flavor. This is sure to become a "crockpot classic"!

From: LikeItLoveIt

On Oct 28, 2001

Very good, a must try.

From: Rhonda *J*

On May 24, 2004

I too was a little hesitant about the dijon mustard but it all came together for a nicely flavoured all in one meal that was a snap to put together. Thanks, Dorothy!