Step 1

Microwave, boil, or steam your carrots and potatoes until tender-crisp. The meat doesn't cook long enough for your veggies to cook fully through unless you chop them SUPER SMALL. You have been warned!

Step 2

Season your meat with salt and pepper. Combine butter, garlic, mustard, and sage together in a small mixing bowl. Mix until well combined.

Step 3

Add carrots and potatoes into 6-quart slow cooker. Place meat on top of veggies and surround with onion. Rub herb butter on meat. Surround with thyme sprigs.

Step 4

Cover and cook on low heat for 3-4 hours, or until internal temperature reaches 140-145F (my slow cooker turns off when it reaches 140F!) Move to cutting board, cover with aluminum foil, and allow to rest for 10-15 minutes.

Step 5

Slice and serve with additional fresh herbs if desired!