Ingredients

• 1 lb medium red potatoes, cut into quarters
• 3 lbs boneless beef chuck roast
• 3 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, finely chopped
• 1 1/2 cups beef broth, can be canned or make it from beef granules
• 1 cup carrot, cut carrots about same size as potatoes
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled