1 pound red skin potatoes- cut in half
3 large carrots- cut into fourths
1 boneless beef chuck roast
¼ cup honey mustard
2 teaspoons dried rosemary
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon pepper
½ sweet onion- chopped into big chunks
12 oz can of beef broth
- Place half of the potatoes, carrots and onions in slow cooker. Cut roast in half. Combine mustard, rosemary, garlic powder, thyme and pepper; rub over roast.
- Place in slow cooker, top with left over veggies and broth. Cover and cook on low for about 6-8 hours or until meat and veggies are tender.
I recommend the 8-quart Crockpot because you’ll be able to make a lot more meals with the size being bigger. You can find this same product with different designs to get one that’s more to your liking!