Slow Cooker Beef Roast with Potatoes and Carrots

• servings: 8 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

1 medium onion (cut into wedges)

1 pound carrots (cut into large, 2 inch chunks)

1 ½ pounds baby potatoes (left whole)

4 cloves garlic (minced)

1 cup beef broth

2 tablespoons dijon mustard

1 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon pepper

3-4 pound chuck roast

1 tablespoon cornstarch (optional)

Directions

In a 6 quart slow cooker, add onion, carrots, potatoes, garlic, and beef broth.

In a bowl, combine dijon mustard, salt, pepper, thyme, and rosemary. Brush mustard paste on all sides of beef roast and place in slow cooker on top of vegetables.

Cover and cook on low for about 8-10 hours (or high for 5-6 hours), or until beef roast is tender. Time depend on the size and shape of the roast you're using.

Optionally, whisk together cornstarch and 1-2 tablespoons of water. Remove roast from slow cooker and add the cornstarch mixture to the beef broth, stirring to thicken into a gravy.

Nutrition

• Calories: 412 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 117 mg
• Sodium: 628 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 36 g