Favourite Dinner Recipes – Melt-in-Your-Mouth Pot Roast

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It is a time Favourite Dinner Recipe for you all. 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!


  • 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



  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, for 6-8 hours. If desired, top with minced thyme.
  3. 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.
  4. 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 another fine-grained salt. The ratio works the same for onion salt, too.
  • Check out 29 mouth-watering pot roast recipes.

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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