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.

If you have any leftovers, you can keep them in the fridge for 3 to 4 days.

If you want to add small chopped pieces of potatoes and carrots, the best time to do so is during the final two to three hours of cooking (to prevent mushy vegetables).


Leave a Reply

Your email address will not be published. Required fields are marked *