Okay, so I realize this isn't the best food picture I've ever taken, but it was dark out, and we were in the RV, so I did the best I could. This is actually an improvement over the original...I played around with the lighting quite a bit in my Kodak program. It was even LESS appetizing looking before! I'm pretty bummed about how the picture came out because this was, without a doubt, the BEST Pot Roast I've ever made (and I've made a lot of pot roast), and I wanted the picture to look as fantastic as it tasted. Even Heath said it was the best I've ever made, and he's very honest when it comes to his pot roast.
Melt-In-Your-Mouth describes this to a tee. It was so moist and juicy, and I didn't even need my knife! I could just jab at it with my fork and it fell apart. The veggies were super tender and flavorful...Mmmmmm. The more I write about this, the more I'm thinking this needs to be made again...like next week (I'll have to take a better picture then!). Anyway, try this pot roast recipe. You may have a tried and true recipe of your own that you always use (as I did), but mix it up a bit. Just make this once...I promise, you'll want to make it again!
'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.