Melt-in-Your-Mouth Pot Roast

Melt-in-Your-Mouth Pot Roast

INGREDIENTS

  • 1 pound medium red potatoes, quartered
  • 1 cup fresh baby carrots
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/4 cup Dijon mustard
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/3 cup chopped onion
  • 1-1/2 cups beef broth
  • Minced fresh thyme, optional

INSTRUCTIONS

  1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
  2. Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, for 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
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