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Melt-in-Your-Mouth Pot Roast

 Melt-in-Your-Mouth Pot Roast
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
6-8 ServingsPrep: 10 min. Cook: 6 hours


  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a

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Melt-in-Your-Mouth Pot Roast (continued)

Wine (continued)
medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.