Crock Pot Roast with Vegetables

Crock pot roast with vegetables is a family favorite for Sundays and makes plenty of leftovers for the week! The meat is so tender is falls apart. Crock pot meals are a go-to when I know I wont have time to cook in the evenings. Quick prep, set it, and let it cook.

Ingredients:

• 3-4 lbs. Boneless beef chuck roast

• 1 lb. Red potatoes chopped

• 1-2 Cup Carrots chopped

• 1 Cup Celery chopped

• 1/4 Cup Dijon mustard

• 1-1/2 Cup beef bone broth

• 1 TBSP minced garlic

• 1/2 TSP dried rosemary

• Salt and pepper

Directions:

1. Place chopped potatoes, celery, and carrots in a slow cooker. Cut roast in half. Combine mustard, rosemary, garlic, salt, pepper in a small bowl and rub all over roast.

2. Place roast in slower cooker and top with chopped onions and broth. Cover and cook on lower until meat and veggies are tender, 6-8 hours. Enjoy!