Slow Cooker Beef Pot Roast with Fresh Thyme
- 4 pound beef rump roast
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 medium potatoes, quartered
- 4 medium carrots, cut into 2 inch pieces
- 2 medium onions, quartered
- 1/2 cup beef broth
- 4 garlic cloves, peeled and smashed
- 3 fresh thyme sprigs
- Season roast with salt and pepper.
- Place half of potatoes, carrots, onion and garlic on bottom of slow cooker. Place roast on top of vegetables.
- Add remaining vegetables. Spread around roast.
- Pour broth over roast and vegetables.
- Sprinkle with onion soup mix.
- Top with fresh thyme sprigs.
- Cover and cook on HIGH for 5 hours or LOW for 8 hours or until internal temperature reaches at least 160°F for medium doneness.
Nutritional Information: (Based on Individual Serving: 8 oz.)
• Calories: 350 • Total Fat: 16g • Saturated: 6g • Cholesterol: 95mg • Sodium: 500mg • Carbohydrates: 16g • Dietary Fiber: 2g • Sugars: 3g • Protein: 33g
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
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