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,

My pot roast was/is amazing!! I skipped the veggies altogether. I didn't have garlic salt, so I just used garlic powder. I also added an envelope of Lipton Beefy Onion soup mix. Along with the beef broth, I was nervous about the salt content because, after thawing,I realized that I seasoned my roast before freezing it about 7 months ago. No worries! Perfectly seasoned, perfectly tender. Simply awesome!!

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 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.

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!

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.

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.

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.

My go to pot roast recipe. The whole family loves it and we never get tired of it. The roast comes out juicy and delicious every time!

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

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.Thanks

OMG this is fantastic. Wasn't sure about the mustard but turned out so tender you could cut it with a fork. My husband can eat it wih his teeth out. Really really good. Well make again

My 11 year old son made this for the family and the outcome was an amazing pot roast! He said it was very easy if you can follow directions.

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!

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.

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

Followed the recipe, found the flavor odd... Not good enough to make again.

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

One more comment on this recipe.  My husband, a farm boy who loves his meat-and-potatoes, had complained that the recipe as written did not have enough potatoes, and more carrots would be nice too.  So when I made this again a few nights ago I doubled the amount of carrots and almost tripled the amount of potatoes.  I had to cut the roast into thirds to fit it into my slow cooker on top of the veggies, but it worked, and there was enough potato-y and carrot-y goodness for Steve's leftover lunches for the next couple of days.

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.

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.

Followed the recipe exactly. It was AWESOME.

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

Author : Taste of Home

Ingredients

Instructions

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