We've enjoyed some above average temperatures here in New England over the last few weeks. Now winter has returned, and with it, my craving for comfort food. This Melt in Your Mouth Pot roast is perfect for that. Best of all, it's made in the slow cooker, so I can cozy up and read or knit and still put a great meal on the table.
A few small changes to this one- minced dried onion for the fresh, low sodium broth and I had a bottom round roast on hand. The smell of this cooking filled the house and put a huge smile on my "meat and potatoes" loving husband's face when he came through the door. I loved the use of mustard, and thyme. Leftovers were great the next day too. Thank you so much to Jeannie K for sharing her recipe!
Melt in Your Mouth Pot Roast
Ingredients
- 1 pound medium red potatoes -- quartered
- 1 cup fresh baby carrots
- 3 to 4lb boneless bottom round roast
- 1/4 cup Dijon mustard
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 Tablespoons minced dried onion
- 1 1/2 cups low sodium beef broth
Instructions
- 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.
- 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.
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