Melt-In-Your-Mouth Pot Roast

Growing up, one of absolute favorite aromas was the scent of pot roast slowly cooking in the crockpot. I could smell it throughout the entire house and it was wonderful to come home to that after school, knowing we were having a fab meal that night! I used my mom's recipe over the years and played around with other ideas but this is by far my fave!

Melt-In-Your-Mouth Pot Roast

Ingredients:

1 lb medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3-4lbs)
1/4 cup dijon mustard
2 tsp dried rosemary, crushed
1 tsp garlic salt
1/2 tsp dried thyme
1/2 tsp pepper
1/3 cup onion (I ONLY keep frozen chopped onion on hand as I can never chop them)
1&1/2 cups beef broth
1 tbsp cornstarch (for gravy)

1. Combine mustard, rosemary, garlic salt, thyme and pepper; rub over roast.

2. Place potatoes and carrots in slow cooker. Add roast on top, along with beef broth and onions.

3. Cover and cook on low 6-8 hours, until meat and vegetables are tender.

Gravy:

Transfer meat and vegetable to large baking dish (shred roast if desired). Pour remaining liquid from slow cooker into small pot on stove. Simmer over medium heat. Whisk 1 tablespoon cornstarch with liquid then continue whisking until thickened. Ladle gravy over roast and potatoes.