Tender And Succulent Slow Cooker Roast Beef – Perfect For Sunday Supper


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.