Beef And Potatoes With Rosemary(Makes 8 Servings)  
["1 lb. medium red potatoes, cut into fourths", "1 c. baby cut carrots", "3 lb. beef boneless chuck roast", "3 Tbsp. Dijon mustard", "2 Tbsp. chopped fresh of 1 1/2 tsp. dried rosemary leaves, crumbled", "1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves", "1 tsp. salt", "1/2 tsp. pepper", "1 small onion, finely chopped (1/4 c.)", "1 1/2 c. beef broth"]
["Arrange potatoes and carrots in 3 1/2 to 6-quart slow cooker. Trim excess fat from beef.", "Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef.", "Place beef in cooker. Sprinkle onion over beef.", "Pour broth evenly over beef and vegetables.", "Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.", "Remove beef and vegetables from cooker, using slotted spoon; place on serving platter.", "Skim fat from beef juices in cooker if desired.", "Serve beef with juices."]
["red potatoes", "carrots", "beef", "mustard", "thyme", "salt", "pepper", "onion", "beef broth"]