1 Carrot
1 Boneless Beef Chuck Roast
3 Dijon Mustard
3 Fresh Rosemary Leaves
2 Dried Rosemary Leaves
1 Fresh Thyme Leaves
1 Dried Thyme Leaves
1/2 Salt
1 Pepper
1 1/2 Onion
Beef Broth


Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
Trim excess fat from beef.
Mix mustard, rosemary, thyme, salt and pepper.
Spread evenly over beef.
Place beef in slow cooker, it will overlap vegetable slightly.
Sprinkle onion over beef.
Pour broth evenly over beef and vegetables.
Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
Remove beef and vegetable from slow cooker with slotted spoon.
Slice beef.,
To serve spoon beef juices from slow cooker over beef and veggies.
Freeze leftovers.