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Melt-in-Your-Mouth Pot Roast
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Simple & Delicious
| 1 pound | medium red potatoes, quartered |
| 1 cup | fresh baby carrots |
| 1 | boneless beef roast, chuck, 3-4 lbs |
| 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 |
Directions:
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. Yield: 6-8 serving
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