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.
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.
Paris Null says
Absolutely delicious! Made this recipe for Sunday dinner and everyone loved it! We like extra gravy, so I doubled everything except for the meat and veggies, added some Worcestershire sauce, (hubby’s favorite), and used the crock pot method. Turned out perfect! This recipe has definitely been added to our rotation.
Tasha says
I never comment on recipes but holy cow this was incredible! Slow cooked a 2lb Chuck roast according to the instructions, shaved off an hour or two of time though. I would probably add a touch less salt (I think I added too much of my own). I used Better than Boullion, extra garlic and half pound extra of potatoes. Turned out perfect!!! First time making pot roast and this recipe was so easy.
Beth says
This pot roast is absolutely divine! I made it in my instant pot and it was a big hit. The directions are very easy to follow, so I am sure I will be making it often. There was plenty of gravy and it was delicious too. Thanks for sharing!
Terri says
My pot roast memories were that is was an ok meal, so when I saw this was a 5star recipe, I thought, how can a regular ol’pot roast, be 5 star?? THIS IS!!!! So delicious!! I made mash potatoes rather than adding them to the pot and the gracy was SO GOOD with them. What a keeper!!
GS says
This was fabulous. Made it using Chuck roast. I made it for Passover (did not add the flour). It presented beautifully for company and tasted amazing!!!
Susie says
I never liked pot roast as a kid because it always seemed dried out. This recipe is the exact opposite! There was plenty of gorgeous gravy and everything was succulent and tender. This will be a winter staple in our house, for sure. I followed the recipe exactly and made it in my Instant Pot. It was fast and easy… I only forgot the parsley at the end, so maybe throw that in the last step. Wish there were more leftovers! Thank you for this!
Georgie Schultz Peschke says
I made this as is from the recipe, it’s delicious!
Lynne Erickson says
Can I start this on high for an hour and then cook on low for say 6 hrs or so?
Jocelyn says
I just made this in my instant pot and it is amazing! Thank you for the recipe!
Maegan says
This is the best pot roast I’ve ever made, and I’ve made quite a few Food Network recipes! I used a 3 lb chuck roast and it took 3 hours using my Dutch oven. The balsamic vinegar is brilliant! My only comments are that the sauce definitely doesn’t need the brown sugar, since the cooked down balsamic vinegar becomes sweet, so I will leave that out next time. I added and seared a whole quartered onion and the celery and garlic after I seared the roast to bring out extra flavor, and cooked the roast with the seared vegetables. I also added the whole baby gold potatoes and carrots cut in thick 3-inch chunks with an hour left of cooking time and I’m glad I did because they were perfectly tender after an hour of cooking. They would have been mush has a left them in the whole time. Overall great recipe and I will be making it again!