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Melt-in-Your-Mouth Pot Roast Recipe
Melt-in-Your-Mouth Pot Roast Recipe photo by Taste of Home

Melt-in-Your-Mouth Pot Roast Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 6-8 servings

Ingredients

  • 1 pound medium red potatoes, quartered
  • 1 cup fresh baby carrots
  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/4 cup Dijon mustard
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/3 cup chopped onion
  • 1-1/2 cups beef broth

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.

Directions

  1. Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
  2. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.
Originally published as Melt-in-Your-Mouth Pot Roast in Simple & Delicious January/February 2007, p33

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Melt-in-Your-Mouth Pot Roast

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (5)
2 Star
 (2)
1 Star
 (3)
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MY REVIEW
Reviewed Apr. 5, 2014

Followed the recipe, found the flavor odd... Not good enough to make again.

MY REVIEW
Reviewed Feb. 17, 2014

This was my first pot roast recipe and it was a hit! I don't eat red meat, but my husband does. I wanted to cook something special for him and was a bit worried due to my lack of experience with red meat. (I didn't even know what I was looking for in the beef section at the grocery store and had to ask the butcher!!) Anyways.... This was so simple! Followed the recipe but added about a cup more broth. Cooked it for 8 hours while I was at work. My husband was so excited when he tried it! He loved it! He said it was so flavorful and tender. I will definitely be keeping this recipe!

MY REVIEW
Reviewed Feb. 2, 2014

OMG this is fantastic. Wasn't sure about the mustard but turned out so tender you could cut it with a fork. My husband can eat it wih his teeth out. Really really good. Well make again

MY REVIEW
Reviewed Jan. 28, 2014

Very tasty meal! Cooked on low for 7-8 and meat was not dry and the Dijon adds a nice flavor.

MY REVIEW
Reviewed Jan. 25, 2014

This recipe is most definitely sensational. My husband and kids love it. I double up on the ingredients for the mixture that you rub onto the meat. I also add more potatoes and carrots along with celery. I double up on the onions and i cook it for about 8 to 8 1/2 hours depending on the size of the meat. This has become one of my all time favorite recipes. It is not bland at all. I even recommend this recipe to family and friends.

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