Slow Cooker Pot Roast Simple and Flavorful Meal

Ingredients

• 3 to 4 lbs beef chuck roast
• 1 cup maple syrup
• 1 cup Dijon mustard
• 4 medium carrots, peeled and cut into chunks
• 3 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• to taste salt and pepper
• for garnish fresh parsley

Instructions

1. Start by seasoning the beef chuck roast generously with salt and pepper on all sides.
2. In a small bowl, mix together the maple syrup and Dijon mustard until well combined. Brush half of this mixture over the roast.
3. In the bottom of the slow cooker, place the quartered onions and minced garlic to create a flavorful base.
4. Layer the carrots and potatoes over the onions. Sprinkle the dried thyme and rosemary on top.
5. Carefully place the roast on top of the vegetables in the slow cooker. Pour the beef broth around the sides, avoiding washing off the maple-mustard glaze.
6. Drizzle the remaining maple-mustard mixture over the roast.
7. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and shreds easily.
8. Once cooked, carefully remove the roast and vegetables, placing them on a serving platter. Let the roast rest for about 10 minutes before slicing.
9. Serve the pot roast with the vegetables, drizzled with some of the cooking liquid, and garnish with fresh parsley.