Ingredients
1
lb medium red potatoes, cut into fourths
1
cup ready-to-eat baby-cut carrots
3
tablespoons Dijon mustard
2
tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
1
boneless beef chuck roast (3 lb), trimmed of excess fat
1
small onion, finely chopped (1/3 cup)
1 1/2
cups beef broth
Preparation
Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.
Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.
Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired; serve juices with beef and vegetables.
