Beef Chuck Roast

Ingredients

• Red potatoes

  Flesh and skin, raw

  2 potato, medium or 426g

• Baby carrots

  Baby, raw

  1 cup or 246g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 ½ lb or 1.59kg

• Dijon mustard

  Grey poupon

  ¼ cup or 62g

• Rosemary

  Spices, dried

  2 tsp or 2g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Beef broth soup

  Cubed, prepared with water

  1 ½ serving 1 cup or 360g

Directions

1. 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. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast/)

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