Melt-in-Your-Mouth Pot Roast
TOTAL TIME: Prep: 10 min. Cook: 6 hours
YIELD: 8 servings.
Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania
Ingredients
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1 pound medium red potatoes, quartered
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1 cup fresh baby carrots
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1 boneless beef chuck roast (3 to 4 pounds)
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1/4 cup Dijon mustard
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2 teaspoons dried rosemary, crushed
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1 teaspoon garlic salt
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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1/3 cup chopped onion
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1-1/2 cups beef broth
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Minced fresh thyme, optional
Directions
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1.
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.
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2.
Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.
Nutrition Facts
1 each: 352 calories, 17g fat (6g saturated fat), 111mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 35g protein.
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