Slow-Cooker Beef and Potatoes with Rosemary Recipe - BettyCrocker.com

Ingredients

• 1 lb medium red potatoes, cut into fourths
• 1 cup ready-to-eat baby-cut carrots
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 boneless beef chuck roast (3 lb), trimmed of excess fat
• 1 small onion, finely chopped (1/3 cup)
• 1 1/2 cups beef broth