Beef and Potatoes With Rosemary and Thyme – Crock Pot

Beef and Potatoes With Rosemary and Thyme – Crock Pot

  • Prep Time: 20 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 6-8

    • About This Recipe

    “A hearty meal, add more seasonings if you like.”

    Ingredients

  • 1lbmedium red potatoes, cut into quarters
  • 1cupcarrot, cut carrots about same size as potatoes
  • 3lbsboneless beef chuck roast
  • 3tablespoonsDijon mustard
  • 2tablespoonschopped fresh rosemary leaves or 1 1/2 teaspoonsdried rosemary leaves, crumbled
  • 1teaspoonchopped fresh thyme leaves or 1/2 teaspoondried thyme leaves
  • 1teaspoonsalt
  • 1/2 teaspoonpepper
  • 1smallonion, finely chopped
  • 1 1/2 cupsbeef broth, can be canned or make it from beef granules

    • Directions

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

    • Reviews

  • “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!”

  • “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!!!!”

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

  • “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 andon 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.”

  • “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”!”

  • “Very good, a must try.”

  • “My husband really enjoyed it. His words were “this roast is amazing”. He was hesitant at first with everything being rubbed on the roast though. I did put the mustard mixture on the roast the night before and let it sit and I cut up all the veggies (potatoes, carrots, mushrooms, & celery) the night before also and put them in containers. It made it a lot easier to prepare the next morning.”

  • “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.”

  • “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.”

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

  • “Delicious!I’m not the biggest fan of roast beef but I thoroughly enjoyed dinner & lunch the next day.The veggies & meat are both cooked beautifully with loads of flavour!!”

  • “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.”

  • “Very good, tender and tasty!Smells wonderful while cooking.I did have the fresh thyme, but had to use dried rosemary.I whisked in a little cornstarch to the broth before adding it to the slowcooker.Thanx for a tender, juicy roast.I’ll make this again.”

  • “This is a wonderful recipe!! We really liked it alot.I too also added 3 cloves of garlic.The potatoes in this recipe after cooking in the juices were SOOOOO wonderful.Im a crockpot addict so this will be in my file for many future uses. Thanks for a great recipe!!”

  • “This recipe was very easy to prepare and tasted wonderful. Everyone in the family loved it. It is so nice to open the front door and smell such an awesome aroma and know that dinner is just minutes away. Thanks for a keeper!”

  • “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! “

  • “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. Inoticed 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.”

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