Tender Pot Roast simmered in a rich gravy is the perfect winter comfort meal. It’s also great for anyone short on time, with your trusty slow cooker doing a majority of the work!
Fall apart, tender pot roast slow cooked and smothered in a delicious gravy with potatoes and carrots. A warm and hearty dinner recipe; this beef roast can be thrown together with minimal effort and maximum flavour.
POT ROAST
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.
Filling your home with the mouth-watering aroma of rich gravy, earthy vegetables and tender beef, this roast can be cooked in a slow cooker, Instant Pot or traditional oven.
WHAT IS POT ROAST?
Pot roast is a big, tough beef cut (usually a cheap cut, perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall-apart-tender.
A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets. The beef is seasoned and seared then added to your slow cooker or Instant Pot with a braising liquid—for this recipe, you’re going to use beef broth and balsamic vinegar to help tenderise the meat and add a deeper flavour.
There are three main steps you should follow to achieve the perfect pot roast:
- SEAR your roast first: the flavour you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavour into your gravy.
- ADD veggies.
- SLOW COOK using whichever method you like!
Once all three steps have been completed, you’ll be left with a gorgeous pot roast gravy to pour over your finished meat and vegetables.
WHAT VEGETABLES TO USE
A pot roast usually includes a classic mix of:
POTATOES: Yukon gold, red potatoes or peeled russet potatoes.
ONIONS: White or yellow onions are the best to use for adding flavour while slow braising.
CARROTS: Add them peeled or unpeeled. Make sure you cut them into thick chunks, as slicing them into thin discs will turn to mush.
WHAT CUT OF MEAT TO USE
This might sound crazy, but tough cuts of meat with lots of connective tissue that would be like chewing shoe leather if cooked quickly are the perfect cuts to use.
- Chuck Roast: tender, falls apart and easy to shred.
- Brisket: has a lot of connective tissue making it a fattier cut that gets super tender while cooking slow, but can still be sliced for serving.
- Round: (bottom round, top round) a lean and easy to slice cut.
Slow cooking these cuts breaks the collagen down, tenderising the meat. The beef releases its juices into the broth, oozing incredible flavour into your roast. Adding flour or cornstarch turns that liquid gold into a delicious, thick gravy.
HOW LONG TO COOK POT ROAST IN CROCK POT
Season roast with a good amount of salt and pepper and sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker. Add in all remaining ingredients and cook on low for 8 hours. The meat will be falling apart, and the vegetables soft and tender. Remember to taste test and add extra balsamic vinegar, brown sugar, salt or pepper if needed.
PRO TIP: It’s better to cook pot roast on the low setting rather than the high setting. Your meat will be tender and delicious every time.
HOW LONG TO COOK POT ROAST IN INSTANT POT
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 in all remaining ingredients and cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then use the quick pressure lever to release any remaining pressure. Carefully remove the lid and transfer the roast and veggies to a warm plate.
PRO TIP: the natural release portion of electric pressure cooking is an important step. We have found that if you release the pressure immediately after cooking, your beef may toughen up. Letting the pressure cooker sit for 15 minutes during the natural release stage produces a tender result.
HOW LONG TO COOK POT ROAST IN OVEN
Use a dutch or heavy based oven-proof pot to sear your well-seasoned roast. Transfer the roast to a plate. Sauté garlic 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).
Add the rest of your ingredients, bring to a simmer, cover with a lid (or foil) and transfer to your preheated oven. Roast for 3-4 hours, or until meat is starting to fall apart. Transfer the roast, carrots, and potatoes to a warm plate, and use a spoon to skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables.
WHAT TO SERVE WITH POT ROAST:
Easy Creamy Mashed Potatoes Recipe
Cheesy Garlic Bread
Rice
Buttery Sautéed Green Beans
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
- ½ 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
- ¼ 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 ½ 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.
SS says
This recipe is so easy and absolutely delicious. I only had 1.5 lbs of chuck roast so I changed it to 3 servings and the recipe adjusted itself. That is a very nice feature to have so I don’t have to do the math. I put it on high in my slow cooker and it took 6 hours so times may vary, just keep checking it.
Randi says
This was the best pot roast either my husband or myself have ever eaten. I told my husband that if this had been the pot roast recipe I grew up with, I’d have been making it every week! I did increase the liquid components to make sure there was plenty for leftovers.
AMAZING flavor.
Used chuck roast and my Dutch oven.
I’d make this for a dinner party; it’s that good.
amy ru says
Seriously the best pot roast recipe *ever*. I’ve made this at least five times. I sub cornstarch for the flour to thicken the broth because I’ve got celiacs.
Kristin says
Loved this recipe! I made it for 2 people. I used 3lbs of chuck, 1.5 onions and 50% more vegetables. I love veggies so next time I’ll double the veggies.
Michael says
Made this the other night without the mustard (my sister gets a reaction) and it was amazing, trying it again with beef short ribs tonight!
Sandy says
This was extremely easy to prep and so fast in the instapot! The taste was phenomenal, even my 2 year old enjoyed it! I forgot the garlic, but it still turned out amazing. Definitely putting this in my dinner rotation. Thanks for the awesome recipe!
Rachel says
This was the best pot roast I’ve ever made! I followed the recipe exactly and it came out very flavorful and tender. I love the balsamic, mustard, thyme, and brown sugar sauce. Everyone raved about it. I will be making this again!
Scott Remington says
All right, I’m the cranky old husband in this household. I love good old fashioned cooking, but my wife works full time and in fairness to her, doesn’t always have the time. I was reminiscing in my mind Mom’s Pot Roast. Haven’t had it in 39 years! I decided to go for it…I did everything as directed except added a few extra cups of beef broth. After 6 hours, I took everything out of the crock pot except the broth. THAN I added the flour, and a little Cornstarch/water mixture to finish the gravy. Returned everything back to the Crockpot and finished cooking for 2 more hours. OMG! This recipe is the best! I seldom cook and my wife was amazed!
Kristy g says
I normally never review any recipes, although I find more than half the time I really enjoy them. I want to be better at this and give credit where it’s due! I made this roast two nights ago in my instant pot. Today is day two of eating leftovers and call me crazy, but I almost enjoy this dish more as a leftover. This pot roast was my absolute favorite out of dozens and dozens that I have made! There is so much depth to the flavor and I love that I don’t have to use red wine in this recipe and how versatile it is. Look no further, this recipe for pot roast is the best, hands-down!
Donna says
This is by far THE best pot roast recipe! I will definitely make again. I used the crock-pot method using a 1.5 lb roast, cut the amount of veggies in half and added a few sliced mushrooms. I kept the amount of seasonings and gravy ingredients as listed. Amazing!