2tablespoonschopped fresh or 1½ teaspoons dried rosemary leavescrumbled
1teaspoonchopped fresh or ½ teaspoon dried thyme leaves
1teaspoonsalt
½teaspoonpepper
1boneless beef chuck roast3 lb, trimmed of excess fat
1small onionfinely chopped (⅓ cup)
1½cupsbeef brothfrom 32-oz carton
Instructies
Spray 3½- to 6-quart slow cooker with cooking spray.
Place potatoes and carrots in slow cooker.
In small bowl, mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.
Place beef on potatoes and carrots; sprinkle with onion.
Pour broth evenly over beef and vegetables.
Cover; cook on Low heat setting 8 to 10 hours.
Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter.
If desired, skim fat from beef juices.
Serve juices with beef and vegetables.
Notes / Tips / Wine Advice:
Quick Variation:To make gravy, skim fat from juices in the slow cooker. Measure 1½ cups of the juices; pour into a small saucepan. Heat to boiling over medium-high heat. Shake 2 tablespoons cornstarch and ¼ cup cold water in a tightly covered jar. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.