Melt in your mouth Pot Roast

Nutritional Facts 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.

Melt in your mouth Pot Roast

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound medium red potatoes, quartered

  • 1

    cup fresh baby carrots

  • 1

    boneless beef chuck roast (3 to 4 pounds)

  • ¼

    cup Dijon mustard

  • 2

    teaspoons dried rosemary, crushed

  • 1

    teaspoon garlic salt

  • ½

    teaspoon dried thyme

  • ½

    teaspoon pepper

  • cup chopped onion

  • 1-½

    cups beef broth

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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. 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. 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. Yield: 6-8 servings.


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