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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 1 lb. medium red potatoes, cut into fourths
- 1 c. baby cut carrots
- 3 lb. beef boneless chuck roast
- 3 Tbsp. Dijon mustard
- 2 Tbsp. chopped fresh of 1 1/2 tsp. dried rosemary leaves, crumbled
- 1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 small onion, finely chopped (1/4 c.)
- 1 1/2 c. beef broth
Method
- Arrange potatoes and carrots in 3 1/2 to 6-quart slow cooker. Trim excess fat from beef.
- Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.
- Place beef in cooker. Sprinkle onion over beef.
- Pour broth evenly over beef and vegetables.
- Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.
- Remove beef and vegetables from cooker, using slotted spoon; place on serving platter.
- Skim fat from beef juices in cooker if desired.
- Serve beef with juices.
