Melt in your mouth Pot Roast

The name of this really is true... the meat just falls right apart and melts in your mouth.

Slow-simmered and seasoned with Rosemary, mustard, and thyme, this tender and tasty pot roast is so easy to make. The house smelled soooo wonderful while this was cooking.

• 1 pound of red potatoes, quartered
• 1 cup of baby carrots
• 1 boneless chuck roast.  * 3 to 4 pounds* I had roast with the bone so used it*
• 1/4 cup Dijon Mustard
• 2 tsp dried rosemary crushed
• 1 tsp garlic salt
• 1/2 tsp of pepper and Thyme
• 1/3 cup chopped onions
• 1 1/2 cups beef broth

Place potatoes and carrots in crock pot. Cut the roast in half. In a small bowl, combine, the mustard, rosemary, garlic salt, thyme and pepper. Rub over roast.

Place in crock pot, top with onions and broth. Cover and cook on low for 6 -8 hours or until meat is tender.

And tender with lots of flavor it was... Yummy...