Wednesday, October 13, 2010

Melt-in-Your-Mouth Pot Roast


'Melt-in-Your-Mouth Pot Roast'
Source: Taste of Home

4-6 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

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.

1 comment:

  1. Next week when you make the pot roast again, try using grass fed beef for even more flavor! You will be amazed at the difference. I work with La Cense Beef, but I now only eat grass fed beef. It was a pleasant surprise to learn how good it tastes and of all the health benefits that go along with it!

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