Pot Roast is one of the ultimate comfort foods. The best food for cold weather to stick to your ribs and thaw you out and now that it can be put in the slow-cooker, you can come home to it ready to eat!
Pot roast is the best. I really hope somewhere in your life you've experienced an amazing pot roast dinner that just the mention of it you can conjure the smell and taste of it. Pot roast is a powerful thing my friends. If you've never experienced pot roast, it's not too late! It seems like a complicated, or long and dreadful, process but now that slow cookers are a thing it's easy as pie (which isn't always easy so I don't understand where this saying came from, but you get what I mean).
And you know I love recipes that make the entire house smell warm and loving and this is just that recipe! Make your neighbors jealous when they realize it's not their house that smells good for dinner! Haha, great motivation I know.
Ingredients:
1 lb potatoes (russet, baby, or red), quartered (if russet, also peeled)
1 bag baby carrots (small bag)
3-4 lbs boneless beef chuck
1/4 cup dijon mustard
2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp ground black pepper
1 yellow onion, chopped
1 1/2 cups beef broth
Instructions:
1. Line a slow cooker with foil (easier for cleanup). Place carrots and potatoes into the slow cooker.
2. Cut roast in half. Combine mustard, rosemary, garlic powder, salt, thyme, and pepper in a small bowl. Rub mixture over roast.
3. Place roast in slow cooker on top of the carrots and potatoes. Top with the onion and beef broth. Cover and cook on low for 8 hours. Enjoy!
