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Melt-in-Your-Mouth Pot Roast Recipe
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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

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

Nutritional Facts

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

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

Medium-Bodied Red Wine

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


Reviews for Melt-in-Your-Mouth Pot Roast

AVERAGE RATING
(52)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (9)
3 Star
 (7)
2 Star
 (2)
1 Star
 (5)
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MY REVIEW
Wildfiremustang
Reviewed Aug. 18, 2016

"It was okay, nothing spectacular."

MY REVIEW
Sirmons
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
Reviewed Apr. 4, 2016

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

MY REVIEW
1914skin
Reviewed Apr. 2, 2016

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

MY REVIEW
Xx3ordway@yahoo.com
Reviewed Mar. 2, 2016

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

MY REVIEW
muffbear74
Reviewed Nov. 6, 2015

"A little different take on classic pot roast. Just as good."

MY REVIEW
jbutler321
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."

MY REVIEW
sheilaopatchen
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 :)"

MY REVIEW
Deanna89
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."

MY REVIEW
kmh1010
Reviewed Nov. 18, 2014

"Worst pot roast I ever had. Ended up throwing it away and ordering takeout. Very disappointing. Followed recipe as written."

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