Recipe: Beef and Potatoes with Rosemary (crock pot)

BEEF AND POTATOES WITH ROSEMARY

1 pound medium-size red potatoes, cut in fourths
1 cup baby carrots
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoon dried rosemary leaves)
1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
1 teaspoon salt
1/2 teaspoon pepper
3 pounds boneless beef chuck roast, trimmed of excess fat
1/4 finely chopped cup onion (1 small onion)
1 1/2 cups beef broth

Arrange potatoes and carrots in 3 1/2 to 6 quart slow cooker.

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. Sever beef with juices.

Servings: 8
Source: Betty Crocker's Slow Cooker Cookbook