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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.
  3. 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 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."

Reviewed Sep. 4, 2014

"This was great. Just starting to cook using crockpot. Great flavor. I'd put more carrots in the next time, potatoes too."

Reviewed Apr. 5, 2014

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

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!"

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