Melt-in-Your-Mouth Pot Roast

Name: Melt-in-Your-Mouth Pot Roast
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
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

TEST KITCHEN APPROVED

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

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

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59 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:6 hours

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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

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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.