Melt-In-Your-Mouth Pot Roast

• 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

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.
2. Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, for 6-8 hours. If desired, top with minced thyme.
3. 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.

red potatoes, fresh baby carrots, chuck roast, dijon mustard, rosemary, garlic salt, thyme, pepper, onion, beef broth, fresh thyme

Taken from www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast/ (may not work)