Melt-in-Your-Mouth Pot Roast

Diets

Gluten free

Ingredients

Meat
- 1 Beef chuck roast (3 to 4 pounds, boneless

Produce
- 1 cup Baby carrots, fresh
- 1/3 cup Onion
- 1 lb Red potatoes, medium
- 2 tsp Rosemary, dried
- 1/2 tsp Thyme, dried

Canned Goods
- 1 1/2 cups Beef broth

Condiments
- 1/4 cup Dijon mustard

Baking & Spices
- 1 tsp Garlic salt
- 1/2 tsp Pepper

Time
Prepare: 10M
Cook: 6H
Total: 6H 10M

Found on tasteofhome.com

Description

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

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.

Followed the recipe exactly. It was AWESOME.

On the advice of other reviewers I added a packet of onion soup mix. I think with that addition this is a 4 star recipe. My husband really liked it.

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.

This was the first time Ive 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 wasnt very powerful.. I barely used Rosemary and Thyme, so I didnt have an issue with over powering taste.. Family loved it , Ill definitely make it again.Thanks

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!

It was okay, nothing spectacular.

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.

Very Good, Used a venison roast instead of beef turned out great and it just fell apart.

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

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

Directions

Directions 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. 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

Nutrition

Prepare:
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tasteofhome.com

741 0 2017-04-11 16:46:14

Title:	Melt-in-Your-Mouth Pot Roast
Descrition:	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

Melt-in-Your-Mouth Pot Roast