1/2 Lb Fingerling Potatoes 1/2 Tsp Dried Thyme
1 Cup Baby Carrots 1/2 Tsp salt
1.5 Lb Chuck Roast, Boneless 1/2 Tsp pepper
3 Tbl Mister Mustard 14 Ounce Beef Broth
1 1/2 Tsp Dried Rosemary
Cut potatoes into 1 inch segments and carrots in half. Arrange potatoes and carrots around outer edge in 4- to 5-quart slow cooker.
Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in slow cooker and pour broth evenly around beef and vegetables. Cover and cook on low heat setting 4 to 5 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker with slotted spoon. Slice beef.
To serve, spoon beef juices from slow cooker over beef and vegetables.
Per Serving: 372 Cal (48% from Fat, 42% from Protein, 10% from Carb); 38 g Protein; 19 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 9 g Carb; 2 g Fiber; 1 g Sugar; 37 mg Calcium; 6 mg Iron; 749 mg Sodium