This is the traditional pot roast recipe, prepared on low heat and served with an abundance of carrots and potatoes. It is also a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions!
Equipment for Making pot roast at Home
Ingredients:
- 3 lb Chuck roast
- Salt (for seasoning)
- Ground black pepper (for seasoning)
- 2 tbsp Avocado oil (or olive oil)
- 3 tbsp Butter (divided (salted or unsalted))
- 1 large Onion (cut into thick wedges)
- 1 1⁄2 tbsp Garlic (minced)
- 1 tbsp Dried basil
- 1⁄2 tbsp Dried thyme
- 1⁄2 tbsp Paprika
- 1⁄2 tbsp Table salt
- 1⁄2 tbsp Ground black pepper
- 1⁄4 cup Red wine vinegar
- 2 cup Beef broth
- 2 Dried bay leaves
- 1 1⁄2 lb Potatoes (cut into 1 ½” pieces)
- 1 lb Carrots (cut into 2” sticks (or 1 lb baby carrots))
- Parmesan cheese (for garnish, optional)
- Parsley (for garnish, optional)
Instructions:
- Preheat the oven to 325F (160C) and arrange a rack in the center of it (make sure your covered Dutch oven fits in there).
- Pat meat dry with paper towels, then season all over with salt and pepper.
- Heat oil over medium-high heat in a Dutch oven. Once shimmering, add the beef and sear it on all sides (about 2–3 minutes per side); while searing, allow the meat to sit undisturbed; moving it while it cooks will diminish the sear.
- Once seared, remove to a plate. Reduce stovetop heat to medium and toss 2 tablespoons of butter into the skillet. Once melted, add onions and cook until softened.
- Add garlic and cook until fragrant (30 seconds).
- Add basil, thyme, paprika, salt, and pepper and stir briefly.
- Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Continue cooking until the vinegar reduces and the steam loses its pungent smell.
- Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them in the liquid. Nestle the chuck roast gently in the liquid, nestling it over the veggies and any juices that may have pooled on the plate, ensuring it stays submerged. Place the remaining butter (1 Tbsp.) on top of the roast.
- Cover the roast with a lid, transfer it to the center rack of the oven, and cook it for 2 to 3 hours. Check the roast by piercing or tugging it with a fork. If it doesn’t come apart easily with a fork, return it to the oven and cook until tender (I check every 20 to 30 minutes).
- Once cooked, remove the roast to a plate and shred, discarding any large pieces of fat. Remove the bay leaf from the pot, then return the meat, stir, and serve, garnished with parmesan cheese and parsley.
Note:
- You could also use gold or red potatoes, sliced into 1-inch pieces. Russet potatoes would also work, but they are a bit starchy and more likely to fall apart.
Slow Cooker Instructions
- The best way to make this in a slow cooker is to follow steps 1–7, then transfer contents to the slow cooker, add remaining ingredients (following placement instructions), and cook on low for 8 hours or high for 4–5 hours, until the roast shreds easily with a fork.
- The rushed method, while not as flavorful, is still effective in getting dinner on the table. Eliminate oil and reduce vinegar to 1 tablespoon, but keep all other measurements the same. Add all ingredients to the pot (placing the roast on top of the veggies and all of the butter on top of the roast) and cook on low for 8 hours or high for 5 hours or until the roast shreds easily with a fork. Although it won’t have as much flavor, this method is perfect for busy mornings and still tastes delicious.
Instant Pot Instructions
- To make in an instant pot, first sear the seasoned roast using the “saute” function. Remove the roast and deglaze the pot with the vinegar, allowing it to reduce until no longer pungent. Add vegetables and remaining ingredients, placing the roast on top with a thick pat of butter. Secure the lid and pressure cook on “high” for 40–50 minutes, followed by a natural pressure release for 15 minutes.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Pot Roast Recipe
Description
This is the traditional pot roast recipe, prepared on low heat and served with an abundance of carrots and potatoes. It is also a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions!
Ingredients
Instructions
-
Preheat the oven to 325F (160C) and arrange a rack in the center of it (make sure your covered Dutch oven fits in there).
-
Pat meat dry with paper towels, then season all over with salt and pepper.
-
Heat oil over medium-high heat in a Dutch oven. Once shimmering, add the beef and sear it on all sides (about 2–3 minutes per side); while searing, allow the meat to sit undisturbed; moving it while it cooks will diminish the sear.
-
Once seared, remove to a plate. Reduce stovetop heat to medium and toss 2 tablespoons of butter into the skillet. Once melted, add onions and cook until softened.
-
Add garlic and cook until fragrant (30 seconds).
-
Add basil, thyme, paprika, salt, and pepper and stir briefly.
-
Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Continue cooking until the vinegar reduces and the steam loses its pungent smell.
-
Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them in the liquid. Nestle the chuck roast gently in the liquid, nestling it over the veggies and any juices that may have pooled on the plate, ensuring it stays submerged. Place the remaining butter (1 Tbsp.) on top of the roast.
-
Cover the roast with a lid, transfer it to the center rack of the oven, and cook it for 2 to 3 hours. Check the roast by piercing or tugging it with a fork. If it doesn’t come apart easily with a fork, return it to the oven and cook until tender (I check every 20 to 30 minutes).
-
Once cooked, remove the roast to a plate and shred, discarding any large pieces of fat. Remove the bay leaf from the pot, then return the meat, stir, and serve, garnished with parmesan cheese and parsley.
Servings 6
- Amount Per Serving
- Calories 519kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 119mg40%
- Sodium 703mg30%
- Potassium 1234mg36%
- Total Carbohydrate 33g11%
- Dietary Fiber 6g24%
- Sugars 2g
- Protein 35g70%
- Vitamin A 4126 IU
- Vitamin C 32 mg
- Calcium 80 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You could also use gold or red potatoes, sliced into 1-inch pieces. Russet potatoes would also work, but they are a bit starchy and more likely to fall apart.
Slow Cooker Instructions
- The best way to make this in a slow cooker is to follow steps 1–7, then transfer contents to the slow cooker, add remaining ingredients (following placement instructions), and cook on low for 8 hours or high for 4–5 hours, until the roast shreds easily with a fork.
- The rushed method, while not as flavorful, is still effective in getting dinner on the table. Eliminate oil and reduce vinegar to 1 tablespoon, but keep all other measurements the same. Add all ingredients to the pot (placing the roast on top of the veggies and all of the butter on top of the roast) and cook on low for 8 hours or high for 5 hours or until the roast shreds easily with a fork. Although it won't have as much flavor, this method is perfect for busy mornings and still tastes delicious.
Instant Pot Instructions
- To make in an instant pot, first sear the seasoned roast using the “saute” function. Remove the roast and deglaze the pot with the vinegar, allowing it to reduce until no longer pungent. Add vegetables and remaining ingredients, placing the roast on top with a thick pat of butter. Secure the lid and pressure cook on “high” for 40–50 minutes, followed by a natural pressure release for 15 minutes.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
