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Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty pot roast is so easy to make and always a hit. Substitute burgundy or brandy plus a half cup of water for the broth…the aroma is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania
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Nutritional Facts 1 serving (1 each) equals 352 calories, 17 g fat (6 g saturated fat), 111 mg cholesterol, 657 mg sodium, 13 g carbohydrate, 2 g fiber, 35 g protein.
Originally published as Melt-in-Your-Mouth Pot Roast in Simple & Delicious January/February 2007, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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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
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.
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