Pork and Potatoes with Rosemary

1 pound medium red potatoes, cut into fourths
1 cup baby cut carrots
3 pound boneless loin roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons, dried rosemary leaves crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth

Arrange potatoes and carrots around edge of crockpot, 4 to 6 quart.

Remove excess fat from pork.

Mix mustard, rosemary, thyme, salt and pepper, spread evenly over pork.

Place pork in crockpot.

Sprinkle onion over pork. Pour broth evenly over pork and vegetables.

Cover and cook on low 8 to 9 hours or until tender.