Melt in Your Mouth Pot Roast


3 to 4 lbs beef chuck
1 lb medium red potatoes, quartered
1 cup carrots
⅓ cup chopped onion
1 ½ cups beef broth
¼ cup Dijon mustard
2 teaspoons dried rosemary
1 teaspoon garlic salt
½ teaspoon dried thyme
½ teaspoon crushed pepper
Minced fresh thyme, optional


In a 5-quart slow cooker, combine the quartered potatoes and baby carrots.
Combine the Dijon mustard, garlic salt, dried rosemary, dried thyme, and crushed pepper in a small bowl.
Cut the pot roast in half and rub the Dijon mustard mixture all over it.
Place the roast in the slow cooker and top with the chopped onion. Cook on low for 6 to 8 hours after adding the beef broth.
When it’s done cooking, serve it hot.

Print Friendly, PDF & Email