I made this pot roast back when the weather was cold and we needed a hearty meal. And, I had no time to be in the kitchen. The original recipe is the Melt-in-Your-Mouth Pot Roast from Taste of Home, but I ended up substituting dried rosemary and thyme for fresh, and garlic for garlic salt. I also used whole grain mustard because I just love that stuff. And I love any meal that I can throw in a big pot and ignore for a few hours.

1 pound medium red potatoes, quartered **I had russets on hand, so I used those and they worked perfectly
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup whole grain mustard
2 teaspoons fresh rosemary, chopped
Salt and pepper
1 tsp fresh thyme
1/3 cup chopped onion
1-1/2 cups beef broth

Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle with salt and pepper.

Cut roast in half. Combine the mustard, rosemary, garlic, 1 tsp salt, thyme, and 1/2 tsp pepper; rub over roast.

Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Yield: 6-8 servings.