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  • 370minutes
  • 656calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 453 1/29 g medium red potatoes, quartered

  2. 236 1/29 ml fresh baby carrots

  3. 1360.77-1814 1/36 g boneless beef chuck roast

  4. 59.14 ml Dijon mustard

  5. 9.85 ml dried rosemary , crushed

  6. 4.92 ml garlic salt

  7. 2.46 ml dried thyme

  8. 2.46 ml pepper

  9. 78.07 ml chopped onion

  10. 354.88 ml beef broth

Instructions Jump to Ingredients ↑

  1. Place potatoes and carrots in crock pot.

  2. Cut roast in half.

  3. In a bowl, combine the mustard, rosemary, garlic salt, thyme and pepper and rub over roast.

  4. Place in crock pot and top with onion and broth.

  5. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

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