- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Melt-in-Your-Mouth Pot Roast
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"I have made this recipe several times and my husband loves it each time. We aren't carrot or onion people so I only put potatoes. And I usually double the broth so we have lots of gravy, and add just a tbls of corn starch in the slow cooker to thicken. The rub is great (but be careful with the Rosemary). This is my go to recipe every time and it's so easy :)"
"Not bad. The rosemary is overpowering and the "rub" doesn't really do anything flavor wise, but my family enjoyed it. I'll probably make it again without all the herbs."
"Worst pot roast I ever had. Ended up throwing it away and ordering takeout. Very disappointing. Followed recipe as written."
"This was great. Just starting to cook using crockpot. Great flavor. I'd put more carrots in the next time, potatoes too."
"Followed the recipe, found the flavor odd... Not good enough to make again."