Rosemary-Thyme Crockpot Roast

Ingredients

1 lb red potatoes, cut into quarters
1 cup baby cut carrots
1 8oz container of sliced mushrooms
3 lbs boneless beef chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth

Directions

1. Place potatoes, carrots and half of the mushrooms and onions in bottom of 4-5 quart crock pot
2. Trim excess fat from beef
3. Mix mustard, rosemary, thyme, salt and pepper
4. Spread evenly over beef
5. Place beef on top of vegetables in crock pot
6. Sprinkle remainder of onion and mushrooms over beef
7. Pour broth evenly over beef and vegetables
8. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender
9. Remove beef and vegetable from slow cooker with slotted spoon

To make gravy: pour juice into small sauce plan and bring to boil over medium/high heat. Mix 1/4 cup cold water with 2-3 Tbsp corn starch in a bowl, mix into beef juices, heat for about 5 minutes or until slightly thickened.

Southern Comfort Hurricane

1 1/2 oz. Southern Comfort
1 1/2 oz sweet and sour mix
1 1/2 oz orange juice
1 1/2 pineapple juice
Splash of grenadine

Fill a hurricane glass with ice.
Add all ingredients and stir.
Garnish with an orange wedge and cherry.