Ingredients
1 pound medium red potatoes, quartered1 cup fresh baby carrots1 boneless beef chuck roast (3 to 4 pounds)1/4 cup Dijon mustard2 teaspoons dried rosemary, crushed1 teaspoon garlic salt1/2 teaspoon dried thyme1/2 teaspoon pepper1/3 cup chopped onion1-1/2 cups beef brothMinced fresh thyme, optional
Preparation
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.
