Melt-In-Your-Mouth Pot Roast

By á-2044

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast from Jeannie Klugh in Lancaster, Pennsylvania is so easy to make and always a hit. She sometimes substitutes burgundy or brandy plus a half cup of water for the broth…and says 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

Preparation

Step 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.

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.