Beef And Potatoes With Rosemary And Thyme - Crock Pot

• 1 lb medium red potatoes, cut into quarters
• 1 cup carrot, cut carrots about same size as potatoes
• 3 lbs boneless beef chuck roast
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped
• 1 1/2 cups beef broth, can be canned or make it from beef granules

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.

red potatoes, carrot, boneless beef chuck roast, mustard, rosemary, thyme, salt, pepper, onion, beef broth

Taken from www.food.com/recipe/beef-and-potatoes-with-rosemary-and-thyme-crock-pot-13188 (may not work)