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Beef and Potatoes with Rosemary Recipe

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This recipe for Beef and Potatoes with Rosemary, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanore Sero
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. medium red potatoes, cut into fourths
1 c. baby-cut carrots
3 lb. eye of round roast, all fat trimmed
3 T. Dijon mustard
2 T. chopped fresh or 1-1/2 tsp. dried rosemary leaves, crumbled
1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
1 small onion, finely chopped (1/4 c.)
1-1/2 c. beef broth

Directions:
Directions:
Arrange potatoes and carrots in 3-1/2 to 6 qt. slow cooker. Mix together mustard, rosemary, thyme, salt, pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour brother evenly over beef and vegetables. Cover and cook on low heat setting 8 to 10 hrs. or until beef and vegetables are tender. Remove beef and vegetables from cooker, using slotted spoon. Place on serving platter. Skim fat from beef juices in cooker if desired. Serve with juices. Yield: 8 servings.

 

 

 

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