I make this dinner often because you put all of the fixings in one crock pot and there is no browning of the beef required (one less pot to wash = win!).
Besides how easy it is, I like this meal for two reasons: first because I can proudly declare at work that I made breakfast, (school) lunches and dinner before I even left the house and; second because this dinner is one of my father-in-law's favourites so it is super easy to invite my in-laws over for dinner on week nights (and listen to my mother-in-law praise me with "I don't know how you do it" all night).
I won't tell her how easy this meal is but I will tell you.
Ingredients
Non-stick spray
4-6 medium potatoes (I typically use russets but I've also emptied a bag of those small baby potatoes into the crock pot and it all turned out just fine)
1-2 cups of baby carrots (depending on how many people you are feeding)
2-4 lb boneless beef roast (see note below)
1/3 cup Dijon mustard
2 tsp fresh chopped rosemary (or 1 teaspoon dried rosemary)
Salt and Pepper to taste
4 cups beef broth
1 small onion, cut into large pieces or rings
Spray crock pot generously with non-stick spray.
Peel (if desired) and quarter potatoes and place in the bottom of the crock pot. If you're using baby potatoes, just pour the entire bag into the bottom of the crockpot (no peeling or cutting required).
Place carrots on top of potatoes.
In a bowl mix Dijon mustard, rosemary, salt and pepper. Spread all over beef and place on top of vegetables.
Pour broth over vegetables and beef and place onion on top.
Cover and cook on low for 8-10 hours. My crock pot automatically turns to "warm" when the cooking time is complete so I set this for 8 hours on low before I leave for work.
Remove beef from crock pot and place on cutting board. Let sit while you empty out the school bags or deal with toddler meltdowns (5-10 minutes) then slice and serve along with the vegetables and the beef juices.
If my father-in-law is over for dinner I use those 10 minutes to throw some Pillsbury biscuits in the oven and use the beef juices to make gravy.
Note about Beef Roasts: The success of this recipe does not depend on how expensive your roast is. I typically pay $10-$14 for a roast for this recipe and even less if they are on sale. Look for things that say "oven roast", "blade roast", "chuck roast" and stay away from the expensive cuts of beef because it's not worth spending the money on something you're going to cook for 8+ hours!
PS: I've also added peeled chopped parsnips to the crock pot and they were delicious!
Want another great recipe? Try this one!
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