Melt-in-Your-Mouth Pot Roast Recipe

Reviewed on May. 20, 2013 by Petra2013

Good recipe, next time I will cut down the rosemary seasoning.

Reviewed on Apr. 30, 2013 by ktbaby22

This was good. Not fabulous. My husband really liked it, I was so-so. The meat was tender and perfect. The vegetables were cooked to perfection as well. The flavor was good but it felt very oily and heavy. I had to be careful to not eat too much because it was too heavy for me. It wasn't the hearty healthy pot roast I was looking for.

Reviewed on Jan. 05, 2013 by Jason7467

Buffalo meat was tender however it did not absorb the mustard or flavors of the spices. It also seemed dry to the pallate. It was certainly healthier as there was absolutely no grease after being refrigerated all night. If I were to try buffalo again I would go 1/2 beef 1/2 buffalo and double or possibly triple the mustard along with the other seasonings.

Reviewed on Dec. 16, 2012 by Jason7467

Tonight I'm making this again for family and friends with a slight change. I will be using a buffalo roast and I added a few more carrots, potatoes, a cup of merlot wine, a tablespoon of Tony Chachere's creole lite seasoning. I will update and let everyone know how it is

Reviewed on Nov. 27, 2012 by canvasman21

Wonderful aroma that gets you salivating. Easy to put together and can't wait to do this again for a great Sunday meal.

Reviewed on Feb. 27, 2012 by Mrs_T

I tried this for a church potluck yesterday, and only a small amount was left. People really liked it and I got lots of favorable comments, including some from children. I did cut down the amount of rosemary a bit, but that is about the only thing I changed other than using more potatoes and carrots. Definitely a keeper recipe, and I like the convenience of not peeling the potatoes and not having to brown the meat.

Reviewed on Jan. 31, 2012 by lurky27

Delicious! Next time I will double the amount of potatoes & carrots to make more. Definitely plenty of beef & juice for more vegetables. I substituted marjoram for thyme since I was out and used 1 small white onion.

~ Theresa

Reviewed on Jun. 21, 2011 by emilys1006

This is the recipe I use every time I make pot roast. Everyone who tries it, LOVES it! Very tender and amazing flavor!!

Reviewed on Apr. 12, 2011 by JaniceMurphy11

The taste of the rosemary and thyme were too overpowering.

Reviewed on Dec. 23, 2010 by emelu

This is the best pot roast recipe ever and also the easiest to make. I get many requests for this recipe.

Reviewed on Feb. 11, 2010 by jjbates26

I have had better pot roast. This one seemed to be lacking in flavor even though it was very moist.

Reviewed on Oct. 18, 2009 by labellanicci

This recipe is really good!!! I added more potatoes, onions and carrots!!! I also cooked this in the oven for 3 hours on 475 turned out great!!! Added egg noodles family just loved it

Reviewed on Sep. 11, 2009 by GaHalley

Being in a slow cooker you shouldn't have to add any more broth even though you add more veggies. I have added fresh or canned greenbeans, whole yellow squashes & zucchini, canned tomatoes, celery and of course mushrooms- all on the bottom with other veggies. For extra spices add a couple of garlic cloves and increase the rosemary- I have used Ranch Powder Mix or Onion Soup Mix for a change. It's ok to change it up sometimes.

Reviewed on Aug. 26, 2009 by marciedarciestuff

I am very confused. I did not care for this at all. It did not taste bad but it just did not taste like there was any seasoning at all. Very bland. Did I do something wrong?

Reviewed on Aug. 23, 2009 by lovecatsreading

Re: Melt-in-Your-Mouth Pot Roast

Last week I tried this recipe for the first time - It Definitely Will NOT Be The Last Time I Make It! I have MS, which can make cooking/baking, difficult even hazardous at times. That's why the simplicity of this recipe, and the fact that the kitchen does not get over heated, is just what I need for SUCCESS! My husband and I both loved it! I loved it because it was so very easy to put together, and we had all the ingredients on hand. My husband Joe's only comlaint was that there were not enough carrots and potatoes. When reading through the comments another cook whose "husband, loves his meat-and-potatoes" doubled the carrots and almost tripled the amount of potatoes. Sounds like it would make my husband happy also!

QUESTION 1: Can I add other veggies? Would corn and/or greenbeans be OK? Add other veggies when? On the bottom with carrots, and potatoes? OR On top of meat in last 1 to 1 1/2 hours of cooking?

QUESTION 2: Need to add more broth with the extra carrots and potatoes? Need to add more broth if adding extra carrots, potatoes, and other veggies? If yes, how much more?

Reviewed on Jul. 10, 2009 by lillianprz

Reviewed on Jun. 09, 2009 by PAdutch

No ingredients are listed!!!!!

Reviewed on Jun. 08, 2009 by mrsdlo14

Has anyone used the burgundy or brandy instead of the beef broth? If so, how much do you use? Thanks.

Reviewed on May. 07, 2009 by mandy0126

This is an amazing recipe. Very flavorful and easy to make.

Reviewed on Mar. 31, 2009 by twinkle8o3

One word: Delicious! No need to say more.

Reviewed on Dec. 28, 2008 by karen.booth

This pot roast is very good. I did lightly flour and sear the meat prior to placing it in the crockpot. Very tasty. Will make again. K in AZ

Reviewed on Nov. 20, 2008 by Aquarelle

One more comment on this recipe. My husband, a farm boy who loves his meat-and-potatoes, had complained that the recipe as written did not have enough potatoes, and more carrots would be nice too. So when I made this again a few nights ago I doubled the amount of carrots and almost tripled the amount of potatoes. I had to cut the roast into thirds to fit it into my slow cooker on top of the veggies, but it worked, and there was enough potato-y and carrot-y goodness for Steve's leftover lunches for the next couple of days.

Reviewed on Oct. 30, 2008 by windycitylv.com

Reviewed on Sep. 25, 2008 by marcimac

Reviewed on Sep. 16, 2008 by CSteinbrecher

Reviewed on Sep. 16, 2008 by Jessica Slaymaker

Very good!! I have been trying lots and lots of pot roast recipes and this one is the best! A keeper!

Reviewed on Sep. 15, 2008 by Aquarelle

Really good. Even better the next day.