Beef & Potatoes With Rosemary

By jeaklor

Ingredients

• 1 Pounds Red Potatoes, Cut Into 1/4's
• 1 Cups Baby Carrots
• 3 Tablespoon Dijon Mustard
• 1 1/2 Teaspoon Rosemary, Crumbled
• 1 Teaspoon Thyme
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 3 Pounds Beef Chuck
• 1 Onion
• 1 1/2 Cups Beef Broth

Preparation

Step 1

Arrange potatoes and carrots around edge in a 4 to 5 qt slow cooker.
Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef and vegetables.
Cover and cook on low for 8 to 10 hours.
Remove beef from cooker; place on cutting board and slice. Remove vegetables from cooker. Serve with juices, or thicken juices into a sauce/gravey. 2 tablespoons of flour for every cup of liquid.