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I prepare this delicious main dish several times a month. The herbs and vegetables give the beef an excellent taste. My husband, Jack, a real meat-and-potatoes man, even enjoys the leftovers, which isn't always the case with other dishes. -Christel McKinley, East Liverpool, Ohio
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Nutritional Facts 1 serving (1 slice) equals 469 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 677 mg sodium, 37 g carbohydrate, 4 g fiber, 38 g protein.
Originally published as Herbed Pot Roast in Taste of Home August/September 1996, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 04, 2013 by Martysue
My family doesn't like pot roast, but this recipe is the ONLY one they will eat. We love how moist the meat is, and tasty too! Nothing better on a cold winters day than the smell (and taste) of this delicious roast.
Reviewed on Oct. 29, 2012 by scotland1
Herbed Pot Roast. It is wonderful. Its much better when it comes out of the crock-pot. My brother loves this so much. When he comes home for the holidays I make sure I make it for him.
Reviewed on Feb. 15, 2012 by knjsaunders
This is a very tasty roast. Great amount of herbs that compliment each other. This is my go to roast recipe.
Reviewed on Sep. 19, 2011 by narwhal
I make this pot roast once every couple weeks, it is delicious and the recipe doesn't need to be changed at all.
Reviewed on Apr. 09, 2011 by scotland1
My brother just loves this Herbed Pot Roast when I make it for him. I also love it my self.
Reviewed on Mar. 05, 2011 by narwhal
Wonderful, moist pot roast. I made no changes and am making it a second time right now!
Reviewed on Sep. 17, 2010 by krobitsch
Turned out very well. Will definitely be making this again.
Reviewed on Oct. 28, 2008 by grannygourmet
We enjoyed this dish. I did think that it could have been cooked less time than indicated as the potatoes were a little mushy and the meat was slightly overcooked; but these are easy adjustments to make for next time. I was out of onions, so I substituted a can of French onion condensed soup for the beef broth. It worked out well.
Reviewed on Oct. 24, 2008 by onyxdragonfly
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