Melt-in-Your-Mouth Pot Roast

Melt-in-Your-Mouth Pot Roast


Ingredients:
2 teaspoons dried rosemary, crushed
1 boneless beef chuck roast (3 to 4 pounds)
1 cup fresh baby carrots
1/4 cup Dijon mustard
1 pound medium red potatoes, quartered
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Instructions:
  • First step is 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.
  • And then, 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 a covered saucepan, gently stirring and adding a little water if necessary.
  • And then, visit for full instruction : https://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast/?trkid=soc-toh-Pinterest-LP



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