🥩 Classic Pot Roast (Oven, Slow Cooker, or Instant Pot)
🧂 Ingredients (Serves 6–8):
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3–4 lb (1.4–1.8 kg) beef chuck roast (well-marbled)
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Salt and black pepper
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2 tbsp olive oil
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1 onion, chopped
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4 garlic cloves, minced
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2 tbsp tomato paste
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3 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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4 carrots, cut into chunks
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3–4 potatoes, peeled and quartered
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2 celery stalks (optional), chopped
🥣 Instructions
🔥 Oven Method (Best Flavor & Texture)
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Preheat oven to 300°F / 150°C.
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Season and sear roast:
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Pat beef dry and season generously with salt and pepper.
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Heat oil in a Dutch oven or large oven-safe pot. Sear the roast on all sides until deep brown. Set aside.
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Build the base:
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In the same pot, sauté onion until soft (add oil if needed).
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Add garlic and tomato paste; cook for 1 minute.
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Pour in broth and Worcestershire, scraping up brown bits.
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Add thyme and rosemary. Return roast to pot.
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Add vegetables:
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Surround roast with carrots, potatoes, and celery.
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Cover and roast:
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Cover tightly with lid or foil.
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Bake for 3 to 3.5 hours, or until roast is fall-apart tender.
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Serve:
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Slice or shred roast and serve with the veggies and pan juices (or make gravy — see below).
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🕒 Slow Cooker Method
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Sear meat and sauté aromatics first (optional but recommended).
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Add everything to slow cooker.
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Cook on low for 8–9 hours or high for 5–6 hours.
⚡ Instant Pot Method
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Use sauté function to brown meat and onions.
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Add broth and herbs; cook on high pressure for 60–75 minutes.
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Natural pressure release for 10–15 minutes.
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Add veggies and pressure cook 5–7 more minutes if you prefer them firmer.
🍖 Optional Gravy:
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Remove roast and veggies.
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Simmer remaining liquid on stovetop.
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Mix 1 tbsp cornstarch with 2 tbsp water and stir into simmering juices until thickened.
🧊 Tips:
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Make-ahead: Even better the next day!
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Freezes well: Shred beef, freeze with some liquid for easy reheating.
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Substitute wine: Replace 1 cup of broth with red wine for deeper flavor.
Want a wine-braised version, sweet & tangy (with balsamic or BBQ), or a Mexican-style shredded beef version next?