Melt-in-Your-Mouth Pot Roast Recipe
Melt-in-Your-Mouth Pot Roast Recipe photo by Taste of Home
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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


  • 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

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


  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

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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."

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.


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!"

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

"It was okay, nothing spectacular."

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 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."

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!"

MY REVIEW User ID: 8791311 244826
Reviewed Mar. 2, 2016

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

muffbear74 User ID: 209131 236799
Reviewed Nov. 6, 2015

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

jbutler321 User ID: 8517277 231964
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."

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