Description

There’s nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.

Ingredients

3-5 pound beef chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cloves garlic, minced
2 medium onion, quartered
3 carrots, cut into 2-inch pieces
1 tablespoon all-purpose flour
1 cup red wine (optional)
2 cups beef broth
3 medium red potatoes, quartered
2 tablespoons Worcestershire sauce
1 tablespoon fresh parsley, finely chopped (optional, for serving)

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Instructions

Use a paper towel to pat the beef roast completely dry. Generously rub salt and pepper evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. Once ready to cook after refrigerating, it’s ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat, about 20-30 minutes.
Cook the pot roast in a traditional oven braise in the oven, in the instant pot, or in a slow cooker/crockpot.
To cook in the oven:
1. Preheat the oven to 350 F.
2. Sear the beef roast in a large 5.5 quart Dutch oven over medium-high heat until browned on all sides, about 3-4 minutes per side. Transfer to a plate.
3. In the same pot, add garlic, onions, and carrots and sauté for 1 minute. Stir in flour and cook for 1 minute.
4. Add wine and broth. Use a spatula to mix well and deglaze the pan.
5. Return the beef roast to the middle of the pot. Arrange the potatoes around the roast.
6. Add Worcestershire sauce over the roast and potatoes and cover the lid.
7. Transfer the Dutch oven into the oven and bake for 3 hours until the roast is fork tender and fully cooked through. For a 4 to 5 pound roast, bake for 4 hours. Insert a fork to check doneness. If the fork goes in with no resistance, it's ready.
8. Garnish with fresh parsley and serve warm.
To cook in the Instant Pot:
1. On the Instant Pot, turn the sauté function on high. Add the seasoned beef roast and sear until browned on all sides, about 8-10 minutes.
2. Add in the remaining ingredients and mix well. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 1 1/2 hours until completely tender. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
To cook in the slow cooker:
1. In a large skillet or Dutch oven, heat oil over medium-high heat until sizzling hot, about 1 minute. Sear the seasoned beef roast on all sides, about 3-4 minutes per side. Transfer to a plate.
2. Transfer the roast into a slow cooker and add in the remaining ingredients. Mix well. Close the lid and set to cook for 8-10 hours overnight on LOW or 4-6 hours on HI. When time is up, the slow cooker will automatically switch to WARM setting.
Garnish with fresh parsley and serve warm.

Notes

How to store: Once cooled to room temperature, store leftover pot roast in an airtight container in the fridge for 4-5 days.

How to freeze: You can also freeze this pot roast! I recommend portioning it into freezer bags or meal prep containers with the juice surrounding the beef. Then, freeze for up to 3 months. Many people choose to omit the carrots and potatoes since they often become mushy or grainy when frozen. When ready to eat, it’s best to thaw frozen pot roast overnight in the fridge, and then reheat.

How to reheat: Reheat cold pot roast over medium heat in a covered pan on the stovetop until warmed through, about 10-30 minutes (depending on how much pot roast you’re reheating). You can also reheat leftover pot roast in the microwave. For best results, heat in 45-second increments on medium heat, stirring frequently.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Beef
Method: Oven
Cuisine: American