Melt-in-Your-Mouth Pot Roast

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast is so easy to make and always áhit. Substitute burgundy or brandy plus áhalf-cup of water for the broth…the aromáis wonderful! Jeannie Klugh, Lancaster, Pennsylvania

Ingredients

• 1 pound medium red potatoes, quartered
• 1 cup fresh baby carrots
• 1 boneless beef chuck roast (3 to 4 pounds)
• 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
• Minced fresh thyme, optional

Directions

1. Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, for 6-8 hours. If desired, top with minced thyme. 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 ácovered saucepan, gently stirring and adding álittle water if necessary.
2. Full Instructions see tasteofhome.com

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