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&hellip;the aroma of this English roast recipe is wonderful! &mdash;Jeannie Klugh, Lancaster, Pennsylvania

Melt-in-Your-Mouth Pot Roast

red potatoes, quartered

carrots

beef chuck roast (3 to 4 pounds)

Dijon mustard

dried rosemary, crushed

garlic salt

thyme

pepper

onion

beef broth

thyme,

This review is from a vegetarian cooking for her carnivorous family!!! So, I didn't personally taste this one myself, but the recipe sounded tasty and my enthusiastic taste testers gave their honest opinions. This is not a dinner party meal but a fabulous warm, healthy family taste treat. Also a great dish to serve to a lone neighbor who wouldn't cook themself.  Consensus was that the mustard flavor was not overpowering. Do not be concerned at the minimal amount of liquid when you put in the pot and the onions sitting on the meat without being covered. This will increase during cooking and the meat remains tender and at the end of cooking will be sitting in a tasty broth of au juis. The meat was tender, juicy and the veggies fresh and flavorful; not overly soft. The au juis was a perfect consistency and not like a thick stew. We followed this meal with a fun family game! Adding this to our repertoire as a regular go to easy family meal. What really sweetened the deal was that this dinner only started because the chuck roast was on sale at 1/3rd off so I had to buy!

This roast turned out very tender, melt in your mouth.  I will not add so much rosemary next time but it was tasty.  The vegetables  were perfect.  Did add mushrooms as I had them on-hand.    For the persons claiming this was dry.....try grinding up the meat, adding mayonnaise, sweet pickles and a little onion and enjoy some sandwiches.  Who can afford to throw out something; instead try making it into something useful.  Waste not...want not.

I stumbled on a sale for chuck roast ...and then went searching for what to do with ti. I came across this recipe and found it warm and inviting, so I made it ... which is rare for me. I followed all directions (also rare). It was so good I ate enough for two when it was time to eat. I put the rest of the dish into about a half-dozen freezer bags, and after diping into the first "reheat", the flavor is still fabulous.This is a really wonderful recipe.

Used bottom round roast, reduced sodium beef broth, garlic powder instead of garlic salt, and minced dried onion in place of fresh.    Definitely will make it again.

This roast is good and easy to make! It is not the absolute best roast I've ever made but it used things I already had at home and was quick and easy to get started. It was definitely tender and juicy after 7 hours on low and the vegetables were cooked perfectly. I would add French onion soup mix next time I make it. The only adjustments I made were adding a couple cloves of fresh garlic and a whole can (14 oz) of beef broth instead of 1.5 cups.

To Sirmons: The reason that your $20 roast was tough was that you cooked it for 13 HOURS!!  Half that time it wouldn't have been tough. Overcoming it drys it out,   slow- cooked too!

My biggest complaint about slow cooker pot roast, in general, is that is often becomes tough. This recipe stayed nice and moist. I cut back a bit on the rosemary but otherwise followed the recipe. It is very flavorful, and everything cooked perfectly.

I tried a recipe very similar to this recently, and it was very good. Now I will try yours and let you know what I think. It sure looks like it'll be 5 stars, just by looking at the ingredients.

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

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

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

The taste of the rosemary and thyme were too overpowering.

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

I did not find this recipe one that I would make again. Meat cooked nicely but broth was bland and overall not tasty enough.  It needed salt afterwards.

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.

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

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

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.  

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.

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

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.

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

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.

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.

https://videodam.tmbi.com/wp-content/uploads/2019/02/DIYD_35393_012118_MeltInYourMouthPotRoast_H.mp4

Check out this video for how to make the Melt In Your Mouth Pot Roast

melt-in-your-mouth pot roast

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 8

Cost: $5.10 /serving

Author : Taste of Home

Ingredients

Instructions

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