Tender Pot Roast simmered in a rich gravy full of flavour is a perfect weekday or weekend dinner. Slow Cooker, Instant Pot and Oven methods included!
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 is a perfect complete meal you can prepare with minimum effort.
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Reading: Recipe for chuck roast in crock pot
When it comes to a Sunday dinner, nothing beats a classic as pot roast! Slow cooked dinners that can be cooked in a slow cooker, instant pot or in the oven. A complete meal with veggies cooked right along your meat.
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 which helps tenderise the meat and add a deeper flavour.
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There are three main steps to the most perfect Pot Roast, whichever option you choose:
- 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!
The amazing bonus is the rich gravy that get cooked right in the pot to drizzle all over your beef roast!
POT ROAST VEGETABLES
A pot roast usually includes a classic mix:
POTATOES: Yukon gold or red potatoes peeled russet potatoes. You will love the buttery texture of Yukon months pot roast recipe. ONIONS: White or yellow onion 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.
BEST ROASTS FOR MAKING POT ROAST
Tough cuts with lots of connective tissue that would be like chewing shoe leather if you cooked it quickly in a pan are the perfect cuts to use.
- Chuck Roast: tender, falls apart and easy to shred.
- Brisket: has a lot of connective tissue making it 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.
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Slow cooking these cuts breaks the collagen down, tenderising the meat. The beef releases its juices into the broth, providing your roast with incredible flavour. Adding flour or cornstarch turns that liquid gold into a delicious, thick gravy.
HOW TO MAKE POT ROAST IN A SLOW COOKER (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 8 hours. The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour.
PRO TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
HOW TO MAKE POT ROAST IN AN INSTANT POT (ELECTRIC PRESSURE COOKER)
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 lid and transfer 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.
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