Melt-in-Your-Mouth Pot Roast Recipe

4 45 59
Melt-in-Your-Mouth Pot Roast Recipe
Melt-in-Your-Mouth Pot Roast Recipe photo by Taste of Home
Publisher Photo

Melt-in-Your-Mouth Pot Roast Recipe

Read Reviews
4 45 59
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours

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

Directions

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

  • 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
  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

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Reviews forMelt-in-Your-Mouth Pot Roast

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JMartinelli13 User ID: 92779 261518
Reviewed 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."

MY REVIEW
CD2 User ID: 5653653 259422
Reviewed Jan. 8, 2017

"Followed the recipe exactly. It was AWESOME."

MY REVIEW
mjlouk User ID: 1712085 258379
Reviewed 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."

MY REVIEW
Mpharrison User ID: 8958596 255824
Reviewed 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."

MY REVIEW
mountainmom51102 User ID: 8957793 255722
Reviewed 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"

MY REVIEW
jaaannie_p User ID: 8945870 254930
Reviewed 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!"

MY REVIEW
Wildfiremustang User ID: 1330024 252844
Reviewed Aug. 18, 2016

"It was okay, nothing spectacular."

MY REVIEW
Sirmons User ID: 8890856 250228
Reviewed 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."

MY REVIEW
astarzynski@new.rr.com User ID: 3864962 246593
Reviewed Apr. 4, 2016

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

MY REVIEW
1914skin User ID: 8300958 246452
Reviewed Apr. 2, 2016

"Sorry to say the meat was quite tasteless. As another reviewer stated, everything tasted like rosemary ..... So disappointing!"

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