The fact that it is made in the crock pot is what makes this such a tender and delicious meal. The meat is slowly simmered over a long period of time, the seasoning is just perfect and the little bit of brandy in there gives it an amazing kick! You are going to love how easy this one is to make and you will see, once you check your fridge, I bet you’ll find all the ingredients you need to make this one.
So do not wait any longer, give it a try! Check out what our friends over at Taste of Home had to say about this one:
“Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast is so easy to make and always a hit. Substitute burgundy or brandy plus a half cup of water for the broth…the aroma is wonderful!”
This is the dish that is going to put easy back into dinner for you and your family. You are going to love this simple and delicious dish!
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 McCormick garlic salt
1/2 teaspoon McCormick dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups Swanson 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the freezer and then thaw before reheating
Thanks again to Taste Of Home for this amazing recipe.
