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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

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


  • 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.


  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.
    Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
    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.

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Reviewed Nov. 6, 2015

"A little different take on classic pot roast. Just as good."

Reviewed Aug. 29, 2015

"I made this today and loved it; however I did not use the mustard and rosemary. I do love Dill on these vegetables. When we were growing up, our mother would use the roast and gravy and put it on a white piece of bread for a lunch.

You have to really cook pot roast the way you like it. We just used plane and simple vegetables butter, salt and pepper. Of course our mother could make those old fashion yeast rolls which were incredible. I still can not make them."

Reviewed Jun. 21, 2015

"I have made this recipe several times and my husband loves it each time. We aren't carrot or onion people so I only put potatoes. And I usually double the broth so we have lots of gravy, and add just a tbls of corn starch in the slow cooker to thicken. The rub is great (but be careful with the Rosemary). This is my go to recipe every time and it's so easy :)"

Reviewed Mar. 28, 2015

"Not bad. The rosemary is overpowering and the "rub" doesn't really do anything flavor wise, but my family enjoyed it. I'll probably make it again without all the herbs."

Reviewed Nov. 18, 2014

"Worst pot roast I ever had. Ended up throwing it away and ordering takeout. Very disappointing. Followed recipe as written."

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