An award-winning recipe from “Taste of Home“!
Prep Time:
10 minutes
Cook Time:
6 hours
Servings:
8
Ingredients
- 1 pound medium red potatoes, quartered
- 1 cup fresh baby carrots
- 1 boneless beef chuck roast (3 to 4 pounds)
- ¼ cup Dijon mustard
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon garlic salt
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- ⅓ cup chopped onion
- 1½ cups beef broth
- Minced fresh thyme, optional
Directions
- 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 until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.
Tips
- Roasting is one of the healthiest methods for cooking vegetables. It often uses less fat than sautéing and helps retain more nutrients than boiling would.
- A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt, too.
- You can freeze Melt-in-Your-Mouth Pot Roast! 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.
Nutrition Facts (per serving)
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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