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Recipe: Melt-in-Your-Mouth Pot Roast


    • 1 Lb. Russet Potatoes, diced
    • 1 Cup Baby carrots
    • 1 Cup Onion, diced
    • 3-4 Lb. Boneless Beef Chuck Roast
    • 1/4 cup Dijon Mustard
    • 1 1/2 teaspoons Dried Rosemary
    • 1 teaspoon Garlic, minced
    • 1/2 teaspoon Dried Thyme
    • 2 teaspoons Salt
    • 1/2 teaspoon Pepper
    • 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 until meat and vegetables are tender, 6-8 hours. 

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.