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I realize I haven’t used my slow cooker very much this year. I’m not sure if it’s because it hasn’t been that cold outside or if I just haven’t wanted to get it out. I’ve been lacking motivation when it comes to cooking and have been cooking things that take under 20 minutes or so. I know what you are thinking, the slow cooker only takes a few minutes to prep but I can’t seem to get it together in the mornings.
Last week Certified Angus Beef roasts were on sale at the market so I bought two of them. I had no clue what I was going to do with them but when they are buy one get one free I pick them up! I looked around for some easy recipes using a beef roast and found one for a slow cooker pot roast.
Now I’ve made other roasts in the slow cooker before and I know that it cooks them really tender. That’s not what I was worried about. I was more worried about the actual flavor. I find most roasts have a bland beefy flavor and that’s about it. I wanted a better flavor from my slow cooker meal.
This recipe calls for a Dijon mustard and herb rub to go all over the roast before cooking. I thought that actually sounded pretty good so I decided to go for it. It also helped that this recipe calls for potatoes and carrots to go in the slow cooker as well so it’s a complete meal that can be prepared in about 10 minutes.
I happen to make this on a Saturday so I put it in the slow cooker around 10 in the morning and then we ate around 2 in the afternoon. We like doing mid-day meals on the weekends. It’s just easier to do one meal instead of two especially when we are running around doing a bunch of things.
The roast ended up turning out great. It was tender and easy to pull apart. The potatoes and carrots were well cooked. While it still had a definite beefy flavor it also had a bit of spice and tang from the Dijon mustard. We enjoyed the flavor of the meal and it was nice that everything was ready in the slow cooker and that I didn’t have to prepare anything on the stove top. Give this meal a try when time is short!
- 1 (3 lb) Certified Angus Beef roast
- 1 lb. red potatoes, quartered
- 1 c. baby carrots
- 1/4 c. Dijon mustard
- 2 teaspoons rosemary
- 4 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 onion, chopped
- 2 c. beef broth
- Place the potatoes and carrots in the bottom of the slow cooker.
- In a small bowl combine the Dijon mustard, rosemary, garlic cloves, thyme, and black pepper, Mix well.
- Rub the Dijon mustard mixture all over the beef roast and place it in the slow cooker.
- Sprinkle the chopped onions around the sides of the beef roast. Slowly pour the beef broth around the sides of the beef roast as well.
- Cook for 4 hours on high or 7-8 hours on low.
Recipe adapted fromTaste of Home