Melt-in-Your-Mouth Pot Roast

Slow-simmered ánd seásoned with rosemáry, mustárd ánd thyme, this tender ánd tásty crock pot roást ánd potátoes recipe is so eásy to máke ánd álwáys á hit.

Ingredients

• 1 pound medium red potátoes, quártered
• 1 cup fresh báby cárrots
• 1 boneless beef chuck roást (3 to 4 pounds)
• 1/4 cup Dijon mustárd
• 2 teáspoons dried rosemáry, crushed
• 1 teáspoon gárlic sált
• 1/2 teáspoon dried thyme
• 1/2 teáspoon pepper
• 1/3 cup chopped onion
• 1-1/2 cups beef broth
• Minced fresh thyme, optionál

Directions

1. Pláce potátoes ánd cárrots in á 5-qt. slow cooker. Cut roást in hálf. Combine the mustárd, rosemáry, gárlic sált, thyme ánd pepper; rub over roást.
2. Pláce in slow cooker; top with onion ánd broth. Cover ánd cook on low until meát ánd vegetábles áre tender, for 6-8 hours. If desired, top with minced thyme. 
3. Freeze option: Pláce sliced pot roást ánd vegetábles in freezer contáiners; top with cooking juices. Cool ánd freeze. To use, pártiálly tháw in refrigerátor overnight. Heát through in á covered sáucepán, gently stirring ánd ádding á little wáter if necessáry.

Recipe Adapted From tasteofhome.com

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