Here is the best way to do roast beef that I've found.
This discovery was made when I tried a recipe from good ol' Betty Crocker, and was wowed by the meat (but not by the carrots and potatoes... so now I leave those out). Side note: I am not usually wowed by meat. I usually could not really care less about meat. I'm like, give me mango salsa over roast beef any day. But we live in the Midwest and we're trying to be all things to all men OK? So we do meat and potatoes on Sunday.
Then I asked my friend at church who is an amazing cook: Um, I did a chuck roast in the crockpot, why did it turn out so good? And she said: Chuck roasts are like made for the crockpot. It is a perfect way to cook chuck roast. No more bottom rounds for us. I seriously never buy them anymore. Chuck is just awesome in the slow cooker! Why did no one tell me this before now?
Anyway, without further ado...
Beef with Rosemary
adapted from Betty Crocker's Slow Cooker Cookbook
3 lb. boneless beef chuck roast
3 Tbsp. dijon mustard
2 Tbsp fresh or 1 1/2 tsp. dried chopped/crunched up rosemary leaves
1 tsp. fresh or 1/2 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. black pepper
1/4 c. finely chopped onion
Put the roast in the crock pot. In a small bowl mix mustard, rosemary, thyme, S&P. Spread over beef. Sprinkle onions over the top.
Cook on low for 6-8 hours.