Beef and Potatoes in a Slow Cooker

Use the slow cooker to make Beef and Potatoes with Rosemary -- real comfort food that is really easy to prepare.

Ingredients:
1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1½ teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or ½ teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon pepper
3-pound beef boneless chuck roast, trimmed of fat
1 small onion, finely chopped (¼ cup)
1½ cups beef broth

Directions:
1. Arrange potatoes and carrots around edge in 4- to 5-quart slow cooker.
2. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker (it will overlap vegetables slightly). Sprinkle onion over beef. Pour broth evenly over beef and vegetables.
3. Cover and cook on low heat setting 8 to 9 hours.
4. Remove beef from cooker; place on cutting board. Cut beef into slices. Remove vegetables from cooker with slotted spoon. To serve, spoon beef juices from cooker over beef and vegetables.

(Makes 6 to 8 servings.)

Success Hint: If your red potatoes are the small variety, you're better off to cut them just in half so they won't overcook.

Special Touch: If your family likes gravy, you may want to thicken the beef juices with 2 tablespoons cornstarch mixed with ¼ cup cold water. Shake the cornstarch mixture in a covered container and reheat it with beef juices in a saucepan on the stove until thickened.

Nutrients Per Serving: Calories 520 (Calories from Fat 245), Fat 27g (Saturated Fat 10g), Cholesterol 140mg, Sodium 960mg, Carbohydrates 20g (Dietary Fiber 3g), Protein 34g.
% Daily Value: Vitamin A 98%, Vitamin C 8%, Calcium 4%, Iron 34%.
Exchanges: 1 Starch, 1 Vegetable, 6 Lean Meat, 2 Fat
Carbohydrate Choices: 1