🥩 Classic Pot Roast (Oven, Slow Cooker, or Instant Pot)
Ingredients (Serves 6–8):
-
3–4 lb chuck roast (well-marbled for best results)
-
Salt & pepper to taste
-
2 tbsp olive oil
-
1 onion, chopped
-
4 cloves garlic, minced
-
4–5 carrots, cut into chunks
-
3–4 potatoes, cut into chunks
-
2 cups beef broth
-
1 tbsp tomato paste (optional, for depth)
-
2 tbsp Worcestershire sauce
-
2 tsp dried thyme or rosemary (or use fresh sprigs)
-
1 bay leaf
🔥 Option 1: Oven-Braised Pot Roast
-
Preheat oven:
-
Set to 300°F (150°C).
-
-
Sear the meat:
-
Season roast generously with salt and pepper.
-
In a Dutch oven, heat oil over medium-high. Sear roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
-
-
Sauté aromatics:
-
Add onion and garlic to the pot; sauté until softened. Stir in tomato paste (if using).
-
-
Deglaze and build flavor:
-
Pour in beef broth and Worcestershire. Scrape up brown bits from the bottom. Add herbs.
-
-
Add vegetables & roast:
-
Return the roast to the pot. Add carrots and potatoes around it. Cover tightly and bake for 3–3.5 hours, or until meat is fork-tender.
-
🐢 Option 2: Slow Cooker Pot Roast
-
Sear meat and sauté onions/garlic as above (optional but adds flavor).
-
Place roast in the slow cooker. Add vegetables, broth, Worcestershire, and herbs.
-
Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat shreds easily.
⚡ Option 3: Instant Pot Pot Roast
-
Sear roast and sauté onions/garlic using the Sauté setting.
-
Add broth, Worcestershire, and herbs. Lock lid and cook on High Pressure for 60 minutes.
-
Quick release pressure, add carrots and potatoes, and pressure cook an additional 10 minutes.
🍽️ Serving Tips:
-
Serve with the cooking juices as-is, or make a quick gravy:
-
Gravy option: Remove roast and veggies. Whisk 1–2 tbsp flour or cornstarch with cold water, then stir into simmering juices until thickened.
-
Want a wine-braised version, Mexican-style twist, or a low-carb/keto variation?