Slow Cooker Rosemary Roast and Potatoes
Make a savory Slow Cooker Rosemary Roast and Potatoes!
Author: Mommy Hates Cooking
Meal Type: Dinner
Cuisine: American
Difficulty: EASY
Prep. Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 serving
Calories: 686 kcal per serving
Ingredients
- 8 - Yukon Gold Potatoes
- ½ Cups - White Onion
- 2 Tbsps - Butter
- ½ Cups - White Cooking Wine
- 1 - Lemon
- 3 Lbs - Beef Chuck Roast
- 2 Tbsps - Dried Rosemary
- 2 Tbsps - Garlic
- ¾ Tsps - Salt
- ½ Tsps - Ground Black Pepper
Instructions
- Begin by placing the potatoes in the slow cooker on the bottom.
- Top with the sliced onion.
- Slice up the 2 Tbsp of butter and place around the potatoes and onion.
- Place the roast on top of the potatoes and onion.
- Sprinkle with rosemary, garlic, salt, and pepper.
- Evenly pour white cooking wine over the entire dish.
- Top with sliced lemon.
- Cover and cook on low for 8 hours.
Nutrition
Energy: 686 kcal | Total Fat: 40 g | Saturated: 17 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 157 mg | Total Carbs: 34 g | Fiber: 5 g | Sugars: 2 g | Proteins: 45 g | Sodium: 514 mg | Polyunsaturated: 1 g | Monounsaturated: 16 g
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