Melt-in-Your-Mouth Pot Roast Recipe
- 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
- Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Melt-in-Your-Mouth Pot Roast(35)
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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!
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
Very tasty meal! Cooked on low for 7-8 and meat was not dry and the Dijon adds a nice flavor.
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.
amazing, full of flavor and never needed salt aside from the garlic salt. I made certain that I frequently poured the juices over the meat to prevent the drying and about an hour before I was ready to serve it, I pulled it apart for the meat to absorb the flavor. Not necessarily a great recipe for adding the ingredients and forgetting about it for 6 hours but certainly a fantastic recipe for a day when you can tend a bit to your crock pot. Makes a great gravy and for leftovers, we will be having french fries and roast beef with gravy.
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