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–+ servings
Pot roast in a white dish served with carrots, onions, and potatoes.

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.
5 from 9 votes
Print Recipe
Prep Time 11 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 41 minutes
Course Main Course
Cuisine American
Servings 10
Calories 398 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 4 lbs chuck roast (trim off excess fat)
  • 1½ tsp sea salt
  • 1½ tsp ground black pepper
  • 6 cloves garlic (minced)
  • 1 lb red potatoes (quartered)
  • 1 yellow onions (Chopped)
  • 1 lb baby carrots
  • 3 cups beef broth
  • ¼ cup Worcestershire sauce
  • 1¼ tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp balsamic vinegar

Instructions
 

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.
  • Allow the roast to rest for 5-10 minutes for slicing or serving

Instant Pot

  • 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!
  • Allow the roast to rest for 5-10 minutes for slicing or serving

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

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 398kcalCarbohydrates: 14gProtein: 36gFat: 21gSaturated Fat: 8gCholesterol: 125mgSodium: 587mgPotassium: 962mgFiber: 2gSugar: 4gVitamin A: 4210IUVitamin C: 14.2mgCalcium: 63mgIron: 4.7mg
Keyword instant pot pot roast, Oven Pot Roast, Pot Roast, Slow Cooker Pot Roast
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