Best Pot Roast Recipe

This is the Best Pot Roast Recipe that comes out juicy and tender every time. Made with potatoes, carrots, onions and the perfect blend of herbs and spices. This classic comfort food is perfect for a Sunday or weeknight dinner.

When I think of Sunday dinner I think of eating my grandmothers classic pot roast. It was always so tender and juicy and served with hearty potatoes and carrots. So I adapted her classic recipe and turned it in to my modern version. This is such a versatile recipe that can be cooked in the oven, Instant Pot or a slow cooker. The best part is that all of your sides can be cooked right in with the roast.

One my favorite things to serve with a pot roast is our 30 Minute Dinner Rolls. Another one of my other favorite sides to make with it is Sweet Jalapeno Cornbread.

Ingredients For Pot Roast

• Chuck Roast: My first choice of meat for the most flavorful and tender roast.
• Olive Oil: For searing the roast and sautéing the garlic.
• Garlic: Fresh garlic is always the best way to go for the most amount of flavor.
• Onion: The mild flavor of yellow onions works best. But you can use your favorite type of onion.
• Potatoes: Red potatoes are my preferred potato and I love the color they add to the roast. Any other thin skinned potato like Yukon gold are a great choice.
• Carrots: I prefer to use baby carrots, but regular carrots cut into 2″ pieces are also a great choice.
• Spices: Salt and pepper are use when searing the roast. You can adjust to your liking.
• Herbs: Dried thyme, rosemary is what is called for in the recipe. I you use fresh herbs double the amount called for in the recipe.
• Beef Broth: Adds so much flavor and I would not skip this.
• Worcestershire Sauce:
• Balsamic Vinegar: Adds a hint of sweetness and depth.

Best Meat For Pot Roast

All of the best meats for roasting are tough cuts with lots of connective tissue. By slow cooking them it breaks down the collagen. Turning a tough cut of meat into a tender and desirable piece of meat. Slow cooking also allows for all the herbs and spices to be absorbed into the roast. Creating a incredible flavor that you can not get in any other form of cooking meat.

• Chuck Roast: Tender and falls apart easily. Has more flavor from its higher fat content (Also may be known as shoulder steak, boneless chuck roast, or chuck shoulder pot roast)
• Round Roast: This is a leaner cut of meat and is easier to slice. (Also known as a bottom round.)
• Beef Brisket: This is the fattiest option and becomes tender from being cooked low and slow from the high-fat content.

How To Make Pot Roast In The Oven

• Preheat oven to 350 degrees.
• In a large Dutch oven over medium-high heat, add olive oil. Season all sides of the chuck roast with salt and pepper. When the oil is hot, sear until brown on all sides (about 4-5 minutes on each side). Remove from Dutch oven and set aside.
• Lower heat to medium, add minced garlic to the Dutch oven, and saute for 1 minute. Then add beef stock, Worcestershire sauce, balsamic vinegar, dried thyme, and rosemary to the pan. Stir the liquid scraping the bottom of the Dutch oven to deglaze.
• Return the chuck roast to the pot and place the onion chunks, carrots, and potatoes on top of and around the meat. Cover with the lid and transfer to the oven to roast for 3 ½ – 4 hours or until fork-tender.

Tip: Allow the roast to rest for 5-10 minutes. This is because the juices need time to redistribute, otherwise it will just flow away, leaving you with a tough roast.

How To Make Pot Roast In A Instant Pot (Pressure Cooker)

• Turn the the Instant Pot to saute, add olive oil. Season all sides of the chuck roast with salt and pepper. When the oil is hot, sear until brown on all sides (about 4-5 minutes on each side). Then turn off Instant Pot.
• Add in all other remaining ingredients. Put lid on Instant Pot and set valve to sealing. Select pressure cook high, high pressure. Set time to cook for 60 minutes.
• When cooking time is done allow the Instant pot to natural release for 15 minutes. Then turn the valve to venting to release any remaining pressure. Remove lid once steam has stopped coming out. Serve while hot and enjoy!

TIP: I have found that allowing the Instant Pot to natural release for 15 minutes is a crucial step. It allows the juices to be absorbed back into the roast. Releasing the pressure immediately after the cooking time can make the roast tough.

How To Make Pot Roast In A Slow Cooker

• In a large pan or skillet oven over medium-high heat, add olive oil. Season all sides of the roast with salt and pepper. When the oil is hot, sear all sides of the roast until brown (about 4-5 minutes on each side). Remove from skillet and place in Slow Cooker.
• Add in all other remaining ingredients. Place the lid on the the slow cooker. Set to low and cook for 8 hours.
• Allow the roast to rest for 5-10 minutes for slicing or serving.

TIP: It best to cook your roast on the low setting. This will guarantee the roast comes out tender every time. Cooking on high sometimes does not allow enough time for the connective tissue to break down.

Why Is Searing The Meat So Important?

When you sear the roast you caramelize the natural sugars in the roast. While doing this it forms a brown crust on the outside of the roast. This helps bring out the natural flavors in the meat and retain moisture. It also makes the roast look more appealing when serving.

Tips When Searing The Meat.

• Let the roast come to room temperature. This allows the meat to relax and the natural juices reabsorb back into the muscle.
• Pat dry the roast with paper towels to remove excess moisture.
• Season all sides of the meat. My go-to seasoning is salt and pepper, but Montreal steak seasoning is another great option.
• Make sure your pan is hot. If the pan is not completely hot it can cause the meat to stick and tear when you turn it.
• Start searing the side with the most fat first. Don’t forget to sear the sides and end for the most flavor.

How to Thicken Gravy for Pot Roast

I prefer the natural gravy from making the roast. But, if you prefer a thicker gravy I have found the best way to do this is with cornstarch. Cook completely, then remove the roast and vegetables. Strain the beef broth and pour into a saucepan and reserve 1/4 cup in a small bowl. Bring beef broth to a boil. Then whisk in 2 tablespoons of cornstarch to the reserved beef broth. Whisk until there are no more lumps. Pour the mixture into the boil broth. Stir vigorously with a whisk until thickened.

Have you tried this recipe?

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