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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker. | 2. Trim excess fat from beef. | 3. Mix mustard, rosemary, thyme, salt and pepper. | 4. Spread evenly over beef. | 5. Place beef in slow cooker, it will overlap vegetable slightly. | 6. Sprinkle onion over beef. | 7. Pour broth evenly over beef and vegetables. | 8. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender. | 9. Remove beef and vegetable from slow cooker with slotted spoon. | 10. Slice beef. | 11. To serve spoon beef juices from slow cooker over beef and veggies. | 12. Freeze leftovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	1	lb	cut	317.515	72.1213	8.5729	0.635
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
beef chuck roast	3	lbs	boneless	2937.6067	0.0	415.3449	142.2563
dijon mustard	3	tablespoons		-	-	-	-
rosemary leaf	2	tablespoons	chopped crumbled	-	-	-	-
thyme leaf	1	teaspoon	chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
beef broth	1 1/2	cups		25.2	0.14400000000000002	4.104	0.792

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.