Click on a category to see more recipes in this category
Ingredients
1 Pound medium red potatoes, quartered
1 Cup fresh baby carrots
1 (3 to 4 lb) Boneless beef chuck roast
1/4 Cup Dijon mustard
2 Teaspoons dried rosemary, crushed
1 Teaspoon garlic salt
1/2 Teaspoon dried thyme
1/2 Teaspoon pepper
1/3 Cup onion, chopped
1 1/2 Cups beef broth
Instructions
Place potatoes and carrots in a 5 quart crockpot. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in crockpot; top with onion and broth. Cover and cook on LOW for 6 to 8 hours or until meat and vegetables are tender.