Melt-in-Your-Mouth Pot Roast

Melt-in-Your-Mouth Pot Roast

from tasteofhome.com

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania

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

Directions

  1. 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. 2

    Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.