Slow-Cooker Roast Beef with Warm Garden Potato Salad

Name: Slow-Cooker Roast Beef with Warm Garden Potato Salad
Yield: Serves 8
Ingredients: 2 pounds small, Yukon Gold potatoes, unpeeled, quartered; 1 (3-pound), boneless eye-round roast, trimmed of all visible fat; 1 1/2 teaspoons, garlic powder; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 2 pounds, green beans, trimmed and cut into 1-inch lengths; 1/4 cup, chopped fresh parsley; 3 tablespoons, white wine vinegar; 1 , shallot, minced; 2 tablespoons, Dijon mustard; 2 tablespoons, minced fresh chives

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Main Courses

Beef

Slow Cooker

SERVES8

WHY THIS RECIPE WORKS

A juicy roast beef and potato dinner is always inviting and surprisingly well-suited to the slow cooker. We cooked the roast at a low temperature, giving it a moist, even doneness and rosy color from edge to center. The potatoes propped up ...

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