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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.

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  • Prep Time 20 min
  • Total Time 8 hr 20 min
  • Servings 8

Ingredients

1
lb medium red potatoes, cut into fourths
1
cup ready-to-eat baby-cut carrots
3
tablespoons Dijon mustard
2
tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1
boneless beef chuck roast (3 lb), trimmed of excess fat
1
small onion, finely chopped (1/3 cup)
1 1/2
cups beef broth

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
  • 2 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.
  • 3 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
95mg
95%;
Sodium
710mg
710%;
Total Carbohydrate
12g
12%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
6%;
Calcium
4%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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