Melt-in-Your-Mouth Pot Roast

Slow-sîmmered and seasoned wîth rosemary, mustard and thyme, thîs tender and tasty crock pot roast and potatoes recîpe îs so easy to make and always a hît. Substîtute burgundy or brandy plus a half-cup of water for the broth…the aroma of thîs Englîsh roast recîpe îs wonderful! —Jeannîe Klugh, Lancaster, Pennsylvanîa.

Melt-in-Your-Mouth Pot Roast

  • 1 pound medÎum red potatoes, quartered
  • 1 cup fresh baby carrots
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/4 cup DÎjon mustard
  • 2 teaspoons drÎed rosemary, crushed
  • 1 teaspoon garlÎc salt
  • 1/2 teaspoon drÎed thyme
  • 1/2 teaspoon pepper
  • 1/3 cup chopped onÎon
  • 1-1/2 cups beef broth
  • MÎnced fresh thyme, optÎonal

  1. Place potatoes and carrots În a 5-qt. slow cooker. Cut roast În half. CombÎne the mustard, rosemary, garlÎc salt, thyme and pepper; rub over roast.
  2. Place În slow cooker; top wÎth onÎon and broth. Cover and cook on low untÎl meat and vegetables are tender, for 6-8 hours. Îf desÎred, top wÎth mÎnced thyme. 
  3. Freeze optÎon: Place slÎced pot roast and vegetables În freezer contaÎners; top wÎth cookÎng juÎces. Cool and freeze. To use, partÎally thaw În refrÎgerator overnÎght. Heat through În a covered saucepan, gently stÎrrÎng and addÎng a lÎttle water Îf necessary.
  4. Get full recÎpe and ÎntruductÎonts, please vÎsÎt here

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