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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
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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 Sep. 27, 2011 by administrator
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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 RoastLast 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?
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?
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