Roast, Potatoes, Carrots & Onions


A large onion; cut into wedges.
1 Pound. Of carrots: cut them into large pieces.
1½ Pounds.Of small potatoes.
4 garlic cloves – minced.
A Cup.Of beef broth.
2 Tbsp.Of dijon mustard.
1 tsp.Of salt.
1 tsp.Of dried thyme.
½ tsp.Of dried rosemary.
½ tsp.Of black pepper.
A 4 pounds chuck roast.
1 Tbsp.Of cornstarch.


Step 1 – To begin, add the sliced onion, carrots, potatoes, and garlic to a slow cooker that has a capacity of 6 quarts, and then over them pour the beef stock.
Step 2 – Next, you need to mix together in a bowl the dijon mustard, thyme, and rosemary, along with the salt and pepper.
Step 3 – Brush the beef roast with the mustard paste on both sides, and then set it in the slow cooker on top of the veggies.
Step 4 – At this point, cook the beef roast, covered, over low heat for 8 to 10 hours (or on high heat for 5 to 6 hours), or until it is tender. This may depend on the size and shape of the roast that you are using.
Step 5 – Mix cornstarch with anywhere from one to two teaspoons of water and set aside. This step is optional.
Step 6 – After removing the roast from the slow cooker, add the cornstarch mixture to the beef broth and whisk to create a gravy using the thickened liquid.

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