Melt-in-Your-Mouth Pot Roast

1 pound russet potatoes
1 cup fresh baby carrots
1 boneless beef chuck roast (2 to 3 pounds)
1/4 cup Dijon mustard
2 teaspoons crushed dried rosemary
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup dried minced onion
1-14.5 oz. can of beef broth
1 pouch of Lipton onion soup mix (optional)


  1. Place potatoes and carrots in slow cooker. Add broth. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper to rub over roast. Optional: Mix in 1 pouch of Lipton onion soup mix.
  2. Place meat in slow cooker. Top with mustard mixture and onion. Cover and cook on low until meat and vegetables are tender, 6-8 hours.

Adapted from