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Slow-Cooker Beef and Potatoes with Rosemary

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Betty Crocker Kitchens
Updated Feb 28, 2014
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For a hearty slow-cooker supper, look no further than this stick-to-your-ribs dish, complete with plenty of savory meat and potatoes.

Slow-Cooker Beef and Potatoes with Rosemary

  • Prep Time 20 min
  • Total 8 hr 20 min
  • Servings 8
  • Ingredients 10
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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
Make With
Progresso Broth

Instructions

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

Nutrition

350 Calories
18g Total Fat
33g Protein
12g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
95mg
31%
Sodium
710mg
30%
Potassium
740mg
21%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
2g
Protein
33g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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