Melt-in-Your-Mouth Pot Roast w/ Red Potatoes and Baby Carrots

Dinner Tonight: Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots

Between 8:00 and 9:00 this morning a Thunderstorm moved through, good rain and got rid of some of the humidity. The Thunder was impressive, some of the loudest and longest I've heard! It was some deep rolling Thunder, a few times it shook the windows and the glassware sitting around. Had the carpets steamed cleaned today and to have a new dryer vent put on. For dinner I put a Beef Shoulder Pot Roast on in the Crock Pot. Dinner tonight it's Melt-in-Your-Mouth Pot Roast w/ Red potatoes and Baby Carrots.

I had been wanting a Pot Roast and what better day than today to finally make one! I had a couple of recipes that I had tried before but I wanted to try a new one. I found this one at the Taste of Home website, excellent website by the way. Pretty basic recipe; Using 1 boneless beef chuck roast (2.75 pounds), Red potatoes, Baby Carrots, Dijon Mustard, Dried Rosemary (crushed), Garlic Salt, Cumin, Dried Thyme, Pepper, chopped Onion, and Swanson Low Sodium Beef Broth.

Using the Crock Pot so you know it's easily prepared! Place the Potatoes and Carrots in a 5-qt. slow cooker. Cut the Roast in half. Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub over roast. Place in the slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Another set it and forget recipe, I love them! What an aroma about half way through the cooking time. Took everything out after 8 hours, the Roast was falling apart and the Potatoes and Carrots were very tender. After removing the Roast and Vegetables from the Crock Pot, I drained all the wonderful juices also and we spooned it back over the Roast. A fantastic Pot Roast Recipe! The  full recipe and the web link to the original recipe is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Melt-in-Your-Mouth Pot Roast


Ingredients
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth


Directions
Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half.
Combine the mustard, rosemary, garlic salt, cumin, thyme and pepper; rub
over roast.
Place in slow cooker; top with onion and broth. Cover and cook on low
for 6-8 hours or until meat and vegetables are tender. Yield: 6-8
servings.
Nutritional Facts: 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.


Read more: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast#ixzz388qQsUig