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Melt-in-Your-Mouth Pot Roast

59 reviews
Total Time
Prep: 10 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Jeannie Klugh, Lancaster, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth…the aroma of this English roast recipe is wonderful! —Jeannie Klugh, Lancaster, Pennsylvania

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Can you freeze Melt-in-Your-Mouth Pot Roast?

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.


Test Kitchen Tips
  • Roasting is one of the healthiest methods for cooking vegetables. It often uses less fat than sautéing and helps retain more nutrients than boiling would.
  • A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt, too.
  • Check out 29 mouth-watering pot roast recipes.

    • Watch How to Make Melt-in-Your-Mouth Pot Roast

    Test Kitchen Approved

    Melt-in-Your-Mouth Pot Roast

    Contest Winner
    59 reviews
    Prep Time 10 min
    Cook Time 6 hours
    Yield 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
    • Minced fresh thyme, optional
    Text Ingredients

    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 until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme.

    Nutrition Facts

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

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