Slow-simmered and seasoned with rosemary, mústard and thyme, this tender and tasty pot roast is so easy to make and always a hit. Súbstitúte búrgúndy or brandy plús a half-cúp of water for the broth…the aroma is wonderfúl!

Melt-in-Your-Mouth Pot Roast

Ingredients

• 1 poúnd mediúm red potatoes, qúartered
• 1 cúp fresh baby carrots
• 1 boneless beef chúck roast (3 to 4 poúnds)
• 1/4 cúp Dijon mústard
• 2 teaspoons dried rosemary, crúshed
• 1 teaspoon garlic salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/3 cúp chopped onion
• 1-1/2 cúps beef broth
• Minced fresh thyme, optional

Instructions

1. Place potatoes and carrots in a 5-qt. slow cooker. Cút roast in half. Combine the mústard, rosemary, garlic salt, thyme and pepper; rúb over roast.
2. Place in slow cooker; top with onion and broth. Cover and cook on low úntil meat and vegetables are tender, for 6-8 hoúrs. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking júices. Cool and freeze. To úse, partially thaw in refrigerator overnight. Heat throúgh in a covered saúcepan, gently stirring and adding a little water if necessary.

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