Beef and Potatoes with Rosemary

This is one of my favorite ways to cook a roast. 

1 lb. medium red potatoes, cut into fourths

1 cup baby-cut carrots

3-pound boneless beef chuck roast (or any 3 lb roast)

3 T. Dijon mustard

1 1/2-2 T rosemary

1/2-1 t. thyme

1 t. salt

1/2 t. pepper

1 small onion, finely chopped

1 1/2 cups beef broth

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

Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in slow cooker. Sprinkle onion over beef. Pour broth evenly over beef and veggies.

Cover and cook on low heat for 8-10 hours (or high for 3-4 hours).

Remove beef and veggies from cooker and serve.