A few small changes to this one- minced dried onion for the fresh, low sodium broth and I had a bottom round roast on hand. The smell of this cooking filled the house and put a huge smile on my "meat and potatoes" loving husband's face when he came through the door. I loved the use of mustard, and thyme. Leftovers were great the next day too. Thank you so much to Jeannie K for sharing her recipe!
* Exported from MasterCook *
Melt-in-Your-Mouth Pot Roast
1 pound medium red potatoes -- quartered
1 cup fresh baby carrots
3 to 4lb boneless beef chuck roast- used bottom round roast
1/4 cup Dijon mustard
2 teaspoons dried rosemary -- crushed
1 teaspoon garlic salt- used garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion- used minced dried, about 2T
1 1/2 cups beef broth- used low sodium
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.
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.
Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Yield: 6-8 servings.