1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon McCormick garlic salt
1/2 teaspoon McCormick dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups Swanson beef broth
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme, and pepper; rub over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.