Beef And Potatoes With Rosemary(Makes 8 Servings) - cooking recipe

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

Preparation

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.