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Sink your fork into the ultimate Beef Pot Roast Recipe—a comforting, hearty dish. Slow-cooked to perfection, it falls apart with the touch of a fork, revealing succulent beef infused with savory herbs and spices. Nestled in a rich, velvety gravy, each bite melts in your mouth, making it hard to resist seconds.
Accompanied by tender vegetables like carrots, potatoes, and onions that have absorbed all the delicious juices, this pot roast is a complete one-pot meal. Perfect for cozy family dinners or special gatherings, it offers incredible taste and presentation. Craving more comfort food? Try our Slow Cooker Beef Stew.
What Sets This Pot Roast Apart?
When it comes to a wholesome Sunday dinner, nothing quite beats a classic pot roast! As much as we love our Beef Tenderloin Roast and Pork Roast, a pot roast really knows how to hit the spot on a cool Sunday evening. What is truly outstanding is how easy it is to create a deeply flavorful dish that absorbs all the flavors from the herbs, spices, and broth it’s cooked in, ALL-IN-ONE-POT!
Filling your home with the mouth-watering aroma of rich gravy, earthy vegetables, and tender beef, this Pot Roast can be cooked in three different ways: Slow Cooker, Instant Pot, or Traditional Oven. All methods promise to deliver a dish that is just as delicious. The slow cooking process transforms a tough cut of meat into a tender, juicy masterpiece. Despite its gourmet taste, a pot roast is relatively easy to prepare. It’s a set-it-and-forget-it dish that requires minimal hands-on time, allowing you to focus on other tasks while it cooks to perfection.
Creating Perfect Pot Roast: Key Ingredients
The secret to this Tender Pot Roast lies in its key ingredients. Each one brings something unique to create a deeply flavorful, melt-in-your-mouth dish. Let’s dive into what makes this pot roast recipe truly exceptional:
- Chuck Roast: Choose a well-marbled chuck roast for the best results. The marbling ensures the meat remains tender and juicy, breaking down beautifully during the slow cooking process. Look for a cut that’s around 2-3 inches thick for even cooking.
- Yellow Onions: Opt for fresh, firm yellow onions. They add a natural sweetness and depth to the dish as they cook down. Their flavor is essential to creating a rich and savory gravy.
- Dijon Mustard: Use high-quality Dijon mustard for the best flavor. It adds a subtle tang and complexity, enhancing the overall taste of the pot roast. A little goes a long way in balancing the richness of the beef, or chicken, justy like in this Creamy French Mustard Chicken.
- Balsamic Vinegar: Select a good balsamic vinegar, preferably one that’s aged. Its tangy sweetness adds a unique depth to the pot roast, complementing the savory elements and tenderizing the meat perfectly.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Tender Pot Roast, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will keep the flavors rich and satisfying.
- Any Cut of Beef Roast: Chuck roast is tender, falls apart easily, and is perfect for shredding. Brisket has a lot of connective tissue, making it a fattier cut that becomes super tender while cooking slow but can still be sliced for serving. Round cuts like bottom round or top round are lean and easy to slice.
- Potatoes: Yukon Gold holds up well during slow cooking and absorbs flavors nicely. Red potatoes have a firm texture and are excellent for slow cooking. Peeled Russet potatoes are great at soaking up the broth and spices, making them a versatile option.
- Onions: White onions add an excellent flavor when slow-braising, while yellow onions enhance the overall taste of the pot roast. Both options bring a depth of flavor that complements the meat and vegetables.
Making The Best Beef Pot Roast: Step-By-Step
Ready to create a mouthwatering Tender Pot Roast? Follow these simple steps with images to guide you through the process. You’ll achieve a melt-in-your-mouth roast with rich, savory flavors of garlic, herbs, and vegetables that are sure to impress and delight:
*Note: For Instant Pot and Oven methods, please refer to the recipe card below.
- Season Roast: Season roast with salt and pepper. Heat oil in a large skillet over high heat.
- Sear Roast: Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to a 6-quart slow cooker.
- Add Ingredients: Add onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme, and bouillon. Season with salt and pepper. Mix stock with flour and pour into the slow cooker (don’t worry about lumps, they will cook out).
- Cook on Low: Set your slow cooker to the low setting and cook for 8 hours. During this time, the meat will become tender and fall apart effortlessly, while the vegetables will soften and absorb all the delicious flavors from the juices.
- Adjust Seasoning: Taste test and add extra balsamic vinegar, brown sugar, salt, or pepper if needed.
- Serve: Slice the meat, garnish with parsley, and drizzle with gravy.
Looking for more delicious recipes to complement your Tender Pot Roast? Check out our savory Beef Bourguignon for another comforting meal option. If you’re in the mood for a different kind of roast, try our Oven Baked Chicken And Rice. And for a perfect side dish, our Cheesy Garlic Bread pairs wonderfully with any meal. Or, stay on the traditional side with this Easy Creamy Mashed Potatoes Recipe. Enjoy exploring more of our tasty creations!
Recipe FAQ’s
It’s optional. You can add carrots peeled or unpeeled, but be sure to cut them into thick chunks to avoid them turning mushy.
If the pot roast is not tender, it may need more cooking time. Continue to cook on low until the meat falls apart easily with a fork.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain the tender texture of the meat.
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Slow Cooker Pot Roast
Ingredients
- 1 tablespoon olive oil
- 4 pounds chuck roast or blade roast, boneless and trimmed of excess fat
- 2 yellow onions chopped
- 8 cloves garlic smashed with the back of a spoon
- 1 pound baby potatoes white or Yukon gold, you may need to halve them if they are too large
- 4 carrots large, cut into 2-inch pieces
- 2 celery stalks cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons crushed bouillon
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste, freshly ground
- 1 cup reduced-sodium beef broth
- 2 tablespoons plain flour optional – for a thick gravy
- 2 tablespoons parsley fresh, chopped, to serve
- 1/4 cup balsamic vinegar
Instructions
SLOW COOKER:
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.
INTANT POT:
- Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to ‘Saute’. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
- Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with the steam valve closed.
- Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
- When time is up and the cooker beeps, turn it off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove the lid and transfer the roast and veggies to a warm plate.
OVEN:
- Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
- Transfer the roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
- Transfer the roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
- Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
- Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I found it a couple of years back. I make it a lot but I noticed a change, maybe last year. It used to say 1/4 cup balsamic vinegar. There was no mention of any red wine. You even said the balsamic vinegar was the key in tenderizing the roast. Now it has red wine and doesn’t mention vinegar. I was wondering why you changed it? Thanks!
I noticed this too but thought I was going crazy! Glad you mentioned it. Making it now with the red wine hope it’s just as good.
YES. Thank you. The link I have even says balsamic pot roast. I was so confused. I used a cranberry orange balsamic vinegar and loved the old recipe!
Thank you, Brenda! I also thought I had lost it. 😂 The balsamic vinegar, in my opinion, makes this dish. I’m not sure why it was changed? I’ve made it many times. It’s delish!
Same!! I did wine today.. because I was making it with a busy 6mo and wasn’t thinking .. wasn’t until after that I thought.. wait the reason I love this recipe is for the balsamic.. a little disappointed, but we’ll see how it turns out.
lol same here. I was going back and seeing it’s changed. That little balsamic vinegar add in made it very unique and loved by everyone I’ve made it for. Feel bad for the new people not knowing about the balsamic vinegar!
Best pot roast recipe ever! We receive plenty of compliments when served. We make it in a crockpot with chuck roast. Initially, we did not have all ingredients on hand so we substituted as follows, and the dish turned out wonderfully so we subsequently use same subs:
* 2T Worcestershire sauce for bouillon
* 1/2c more beef broth (added to the 1c of beef broth) for dry red wine
One last tip, after searing & moving roast to the crockpot, remove pan from heat, pour beef broth into the pan, scrape the tasty bits off the pan with a spatula, then slowly add flour and mix (as stated in recipe clumps may remain as any lumps will break down with 8hrs of slow roasting).
Turns out tender and packed with flavor every time. Thanks for sharing!
I have cooked this recipe to death. I love pot roast and this recipie is so simple. The only thing, i think, would make it better is adding the onion, minced garlic, and celery in way later on as when it cooks down the onion garlic celery combo becomes mushy and is reduced completely so they don’t appear in the finished product. Also when the onion becomes mush like that it leave a horrible aftertaste. I discovered this and conclude it is the onion when cooked too long leave a slightly unpleasant aftertaste.
Tried this today and it was amazing! Definitely making it again.
I know this recipe is a few years old now but I still make it as my go-to roast recipe. I just wanted to add that my mother in law added fig balsamic vinegar and it amped up the flavor even more. Just thought I would share in case someone wanted to try it.
Hi Erin, I appreciate you sharing that wonderful addition to the recipe! Fig balsamic vinegar sounds like a fantastic twist that could bring a delightful depth of flavor to the roast. It’s great to know that this recipe remains a go-to for you, and I’m sure your tip will be helpful for others looking to enhance the dish!
This recipe was a great find! Only thing I changed was using rosemary instead of thyme (which I was out of). It was DELISH! Can hardly wait for leftovers tomorrow! Thanks!!
Thank you for sharing your lovely recipe. The roast was fantastic. It easily fell apart and tasted devine, just as good as it smelled. Made as written for a wonderful meal, the only difference was I used a fig balsamic, it was all I had on hand, it worked really well in the dish. I’ll be making this recipe often.
I made this tonight and it was totally delicious! Saving this and will be making again soon!
This was so good and so easy! I used the slow cooker and especially liked that the vegetables didn’t get mushy even after 6 hours (I had a smaller roast so it took less time) because they were on top of the meat and not under the liquid for most of the cook time so they got super concentrated and delicious but not overcooked. Highly recommend!