Chuck Roast with Potatoes & Rosemary

Belated Merry Christmas/Happy Hanukkah!

 

Mom and I started chopping up vegetables for this bad boy at 7:45am this morning. It cooks in the crockpot for 10 hours! The benefit to that was a wonderful smelling house all day, which was nice to come home to after some good post-Christmas shopping. Served with bakery fresh sourdough rye bread and a salad, it’s perfection. *Recipe from Betty Crocker’s Slow Cooker Cookbook.

Chuck Roast with Potatoes & Rosemary

1 pound red potatoes, cut into fourths
1 cup diced carrots
3-pound beef boneless chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves (we left out)
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth
*we added red wine too

Arrange potatoes and carrots in 3 1/2 to 6 quart slow cooker.

Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth and wine over meat and vegetables. Cover and cook on low heat setting for 8 to 10 hours or until beef and vegetables are tender.

Remove beef and vegetables from cooker, using slotted spoon; serve in bowls with juices.