Did Someone Say Melt-In-Your-Mouth...Delicious

Often times I have not had a beef cut that I really enjoy.  I would rather have chicken any day.  However my dear husband loves his beef.  This melt-in-your-mouth delicious meal may make me a beef lover after all.  It was so tender.  It literally does just melt in your mouth. Serve with your favorite rolls, if desired. (Yes I will include the recipe I adapted to go with our meal!)

Melt-In-Your-Mouth Pot Roast
adapted from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

1 pound potatoes, peeled and quartered (I used Yukons)
2 handfuls baby carrots
1 boneless beef chuck roast (3-4pounds) - I used a 1-2pounder
1/4 cup Dijon mustard
2 t dried rosemary- yuck  (just used 1/2 t extra thyme)
1/2 t garlic powder
1/4 t salt
1/2 t dried thyme (plus the extra)
1/2 t black pepper
1 small onion, chopped into bigger chunks
1 1/2 cups French onion soup (mixed with 1T beef boullion)

In a bowl combine mustard, garlic, salt, thyme and pepper; stir well.  Smear all over roast.  Place roast in greased crockpot.  Top with onion, carrots and soup.  Cover and cook on LOW 6-8 hours (mine was done closer to 6 since it was smaller.) You will not even need a knife for this lovely deliciousness. It just falls apart so easy.
TIP FOR LEFTOVERS: This mouth-watering meat would make awe-mazing French Dip sandwiches.  (I wish I had leftovers.)


Sally Lunn Herbed Rolls
adapted from: http://www.williams-sonoma.com/recipe/sally-lunn-herbed-rolls.html

5t yeast
1/3 cup sugar
1 cup warm milk
4 eggs
4 cups flour
1 stick (8T) butter, melted
1/2 t black pepper
1/2 t dried thyme
1/4 t garlic powder

In a mixing bowl combine yeast, sugar and milk. Let the yeast do its thing.  In another bowl whisk together eggs until well combined.  Add 1/2 the flour, all the butter and spices; mix. Add eggs and remaining flour.  Stir until a soft smooth dough appears.  (Note: mine still was sticking to the sides of the bowl somewhat.)  Place in a greased bowl.  Cover with plastic wrap and let rise until doubled or so.  Scoop by 1/4 cup-fuls into 24 greased muffin wells (standard sized).  Let rise again.  Bake at 350 for 25minutes or so.