Melt in Your Mouth Pot Roast

We've enjoyed some above average temperatures here in New England over the last few weeks.  Now winter has returned, and with it, my craving for comfort food.   This Melt in Your Mouth Pot roast is perfect for that.   Best of all, it's made in the slow cooker, so I can cozy up and read or knit and still put a great meal on the table.    

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.



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