Happy Tuesday Ya’ll!
So after all of the copious amounts of ham and turkey we’ve been consuming over these past few days, my husband asked me this morning if I could make a pot roast. Of course I agreed, and ran to the store to pick up what I needed. Pot roasts are one of my favorite dinners. They are simple yet so full of flavor. Here’s my recipe along with some homemade gravy made from the left juices in the slow cooker!
• 1 Pound Red Potatoes
• 1 Cup Fresh Baby Carrots
• 1 Boneless Beef Chuck Roast (3-4lbs)
• 1/4 Cups 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
Start by dicing the potatoes. Add the potatoes and carrots to the slow cooker.
In a small bowl combine the dijon mustard, rosemary, garlic salt, thyme, and pepper until mixed thoroughly.
Cut the chuck roast in half and rub the mixture completely on the roast and lay in the slow cooker. Add the chopped onion and beef broth on top and cook on low for 6-8 hours.
Once completely cooked, set the roast and the vegetables aside and strain the extra juices from the bottom into a stovetop pan. Bring the juices to a boil and slowly mix in COLD water and cornstarch as needed until the consistency of the gravy is slightly thicker.
Pour overtop of your roast and veggies and enjoy!
I hope you love it! Have a great Tuesday!