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Melt-in-Your-Mouth Pot Roast Recipe

Melt-in-Your-Mouth Pot Roast Recipe

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 YIELD: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


  • 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.

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.

Reviews for Melt-in-Your-Mouth Pot Roast

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Reviewed Apr. 4, 2016

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

Reviewed Apr. 2, 2016

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

Reviewed Mar. 2, 2016

"Terrible. Meat was not tender and the flavor was so bland. Ended up taking a bite and throwing away"

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."

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!"

Reviewed Feb. 2, 2014

"OMG this is fantastic. Wasn't sure about the mustard but turned out so tender you could cut it with a fork. My husband can eat it wih his teeth out. Really really good. Well make again"

Reviewed Jan. 28, 2014

"Very tasty meal! Cooked on low for 7-8 and meat was not dry and the Dijon adds a nice flavor."

Reviewed Jan. 25, 2014

"This recipe is most definitely sensational. My husband and kids love it. I double up on the ingredients for the mixture that you rub onto the meat. I also add more potatoes and carrots along with celery. I double up on the onions and i cook it for about 8 to 8 1/2 hours depending on the size of the meat. This has become one of my all time favorite recipes. It is not bland at all. I even recommend this recipe to family and friends."

Reviewed Jan. 4, 2014

"amazing, full of flavor and never needed salt aside from the garlic salt. I made certain that I frequently poured the juices over the meat to prevent the drying and about an hour before I was ready to serve it, I pulled it apart for the meat to absorb the flavor. Not necessarily a great recipe for adding the ingredients and forgetting about it for 6 hours but certainly a fantastic recipe for a day when you can tend a bit to your crock pot. Makes a great gravy and for leftovers, we will be having french fries and roast beef with gravy."

Reviewed Oct. 25, 2013

"Meat was dry. Kids refuse to eat. Husband said it was OK. Did not keep left overs"

Reviewed Oct. 7, 2013

"I am sorry to say that I disagree with most everyone on the success of this recipe. I followed the recipe exactly and found it to taste like a boiled piece of meat with no flavor at all."

Reviewed May. 20, 2013

"Good recipe, next time I will cut down the rosemary seasoning."

Reviewed Apr. 30, 2013

"This was good. Not fabulous. My husband really liked it, I was so-so. The meat was tender and perfect. The vegetables were cooked to perfection as well. The flavor was good but it felt very oily and heavy. I had to be careful to not eat too much because it was too heavy for me. It wasn't the hearty healthy pot roast I was looking for."

Reviewed Jan. 5, 2013

"Buffalo meat was tender however it did not absorb the mustard or flavors of the spices. It also seemed dry to the pallate. It was certainly healthier as there was absolutely no grease after being refrigerated all night. If I were to try buffalo again I would go 1/2 beef 1/2 buffalo and double or possibly triple the mustard along with the other seasonings.


Reviewed Dec. 16, 2012

"Tonight I'm making this again for family and friends with a slight change. I will be using a buffalo roast and I added a few more carrots, potatoes, a cup of merlot wine, a tablespoon of Tony Chachere's creole lite seasoning. I will update and let everyone know how it is"

Reviewed Nov. 27, 2012

"Wonderful aroma that gets you salivating. Easy to put together and can't wait to do this again for a great Sunday meal."

Reviewed Feb. 27, 2012

"I tried this for a church potluck yesterday, and only a small amount was left. People really liked it and I got lots of favorable comments, including some from children. I did cut down the amount of rosemary a bit, but that is about the only thing I changed other than using more potatoes and carrots. Definitely a keeper recipe, and I like the convenience of not peeling the potatoes and not having to brown the meat."

Reviewed Jan. 31, 2012

"Delicious! Next time I will double the amount of potatoes & carrots to make more. Definitely plenty of beef & juice for more vegetables. I substituted marjoram for thyme since I was out and used 1 small white onion.

~ Theresa"

Reviewed Jun. 21, 2011

"This is the recipe I use every time I make pot roast. Everyone who tries it, LOVES it! Very tender and amazing flavor!!"

Reviewed Apr. 12, 2011

"The taste of the rosemary and thyme were too overpowering."

Reviewed Dec. 23, 2010

"This is the best pot roast recipe ever and also the easiest to make. I get many requests for this recipe."

Reviewed Feb. 11, 2010

"I have had better pot roast. This one seemed to be lacking in flavor even though it was very moist."

Reviewed Oct. 18, 2009

"This recipe is really good!!! I added more potatoes, onions and carrots!!! I also cooked this in the oven for 3 hours on 475 turned out great!!! Added egg noodles family just loved it"

Reviewed Sep. 11, 2009 Edited Mar. 3, 2016

"Being in a slow cooker you shouldn't have to add any more broth even though you add more veggies. I have added fresh or canned greenbeans, whole yellow squashes & zucchini, canned tomatoes, celery and of course mushrooms- all on the bottom with other veggies. For extra spices add a couple of garlic cloves and increase the rosemary- I have used Ranch Powder Mix or Onion Soup Mix for a change. It's ok to change it up sometimes."

Reviewed Aug. 23, 2009 Edited Mar. 3, 2016

"Re: Melt-in-Your-Mouth Pot Roast

Last week I tried this recipe for the first time - It Definitely Will NOT Be The Last Time I Make It! I have MS, which can make cooking/baking, difficult even hazardous at times. That's why the simplicity of this recipe, and the fact that the kitchen does not get over heated, is just what I need for SUCCESS! My husband and I both loved it! I loved it because it was so very easy to put together, and we had all the ingredients on hand. My husband Joe's only comlaint was that there were not enough carrots and potatoes. When reading through the comments another cook whose "husband, loves his meat-and-potatoes" doubled the carrots and almost tripled the amount of potatoes. Sounds like it would make my husband happy also!
QUESTION 1: Can I add other veggies? Would corn and/or greenbeans be OK? Add other veggies when? On the bottom with carrots, and potatoes? OR On top of meat in last 1 to 1 1/2 hours of cooking?
QUESTION 2: Need to add more broth with the extra carrots and potatoes? Need to add more broth if adding extra carrots, potatoes, and other veggies? If yes, how much more?"

Reviewed May. 7, 2009

"This is an amazing recipe. Very flavorful and easy to make."

Reviewed Mar. 31, 2009

"One word: Delicious! No need to say more."

Reviewed Dec. 28, 2008 Edited Mar. 3, 2016

"This pot roast is very good. I did lightly flour and sear the meat prior to placing it in the crockpot. Very tasty. Will make again. K in AZ"

Reviewed Nov. 20, 2008

"One more comment on this recipe. My husband, a farm boy who loves his meat-and-potatoes, had complained that the recipe as written did not have enough potatoes, and more carrots would be nice too. So when I made this again a few nights ago I doubled the amount of carrots and almost tripled the amount of potatoes. I had to cut the roast into thirds to fit it into my slow cooker on top of the veggies, but it worked, and there was enough potato-y and carrot-y goodness for Steve's leftover lunches for the next couple of days."

Reviewed Sep. 16, 2008

"Very good!! I have been trying lots and lots of pot roast recipes and this one is the best! A keeper!"

Reviewed Sep. 15, 2008

"Really good. Even better the next day."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.