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Melt-in-Your-Mouth Pot Roast Recipe

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Total Time: Prep: 10 min. Cook: 6 hours

Makes: 6-8 servings

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

Ingredients

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.
    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.
VIEW DIRECTIONS
Originally published as Melt-in-Your-Mouth Pot Roast in Simple & Delicious January/February 2007, p33

Nutritional Facts

1 each: 352 calories, 17g fat (6g saturated fat), 111mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 35g protein.

Reviews

Jun. 20, 2017

Just made this. The rosemary is better suited with lamb. Made a gravy with the juices and cornstarch for flavor. Add salt and pepper for more flavor.

Feb. 19, 2017

Used bottom round roast, reduced sodium beef broth, garlic powder instead of garlic salt, and minced dried onion in place of fresh. Definitely will make it again.

Jan. 8, 2017

Followed the recipe exactly. It was AWESOME.

Dec. 20, 2016

On the advice of other reviewers I added a packet of onion soup mix. I think with that addition this is a 4 star recipe. My husband really liked it.

Oct. 23, 2016

This turned out fabulous. I used fresh herbs and added 1 cup of water and a package of brown gravy mix about an hour before it was done. I will definitely make this again.

Oct. 21, 2016

This was the first time I've ever cooked a Pot Roast in my crockpot.. It was a success. Meat is very tender, as are the pots and carrots, ( I added 1 stalk of celery as well ) however, I did add a packet of Lipton Onion Soup Mix, the last hour, because the flavor wasn't very powerful.. I barely used Rosemary and Thyme, so I didn't have an issue with over powering taste.. Family loved it , I'll definitely make it again.

Thanks

Oct. 2, 2016

I normally use the "Flavorful Pot Roast" recipe from Taste of Home, but decided to venture out and try this recipe because at a glance it has a 4 star rating and #1 ribbon, but DO NOT waste your time on this recipe. It may melt in your mouth, but it is bland and awful. At the last minute, I added the contents from the flavorful recipe just to not ruin my roast!

Aug. 18, 2016

It was okay, nothing spectacular.

Jul. 8, 2016

I joined this site JUST to be able to warn others about this horrible recipe. I ruined a $20 roast with this horrible method of "melt in your mouth" pot roast. The meat (after nearly 13 hours off slow cooking) was rubbery and very bland. This is the worst recipe on the planet. Do not use these directions.

Apr. 4, 2016

Very Good, Used a venison roast instead of beef turned out great and it just fell apart.

Reviews

Jun. 20, 2017

Just made this. The rosemary is better suited with lamb. Made a gravy with the juices and cornstarch for flavor. Add salt and pepper for more flavor.

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