MELT-IN-YOUR-MOUTH POT ROAST

MELT-IN-YOUR-MOUTH POT ROAST

Slow-simmered and experienced with rosemary, condiment and thyme, this cutter and tasteful pot guy is so smooth to accomplish and e'er a hit. Reliever wine or brandy nonnegative a half-cup of h2o for the broth…the aroma is wonderful! -Jeannie Klugh, City, Colony.

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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/3 cup chopped onion
• 1-1/2 cups beef broth
• Minced fresh thyme, optional

Directions:

1. Locate potatoes and carrots in a 5-qt. poky cooker. Cut blackguard in half. Unify the mustard, rosemary, flavouring diplomacy, thyme and bush; rub over rib.
2. Set in adagio cooker; top with onion and soup. Tog and ready on low until meat and vegetables are untoughened, for 6-8 hours. If wanted, top with minced thyme. Break option: Send sliced pot cut and vegetables in freezer containers; top with cookery juices. Unagitated and immobilise. To use, part melt in refrigerator overnight. Emotionalism through in a plastered saucepan, gently moving and adding a young wet if necessary.

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