Melt-in-Your-Mouth Pot Roast |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast is so easy to make and always a hit. Substitute burgundy or brandy plus a half cup of water for the broth…the aroma is wonderful! 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 |
Directions:
1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, 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 for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.
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