POT ROAST (CLASSIC, SLOW COOKER, AND INSTANT POT — TENDER EVERY TIME)
This Pot Roast is juicy, flavorful, and fall-apart tender every time. Made with beef chuck roast, potatoes, carrots, and rich gravy, it can be cooked in the oven, slow cooker, or Instant Pot for the ultimate comfort food dinner.
Equipment
- Slow cooker, Dutch oven, or Instant Pot
- Large skillet
- Tongs
- Cutting board
Ingredients
Beef:
- 3 lbs beef chuck roast
Vegetables:
- 1 ½ lbs baby potatoes
- 4 carrots cut into chunks
- 1 yellow onion sliced
- 4 garlic cloves minced
Seasoning & Sauce:
- 2 tablespoon olive oil
- 2 cups beef broth
- 2 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
Optional Gravy:
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
Season Roast:
- Pat roast dry and season generously with salt and black pepper.
Sear Beef:
- Heat olive oil in a skillet over medium-high heat. Sear roast for 3–4 minutes per side until browned.
Prepare Cooking Base:
- Add potatoes, carrots, onions, and garlic to the slow cooker, Dutch oven, or Instant Pot.
Mix Sauce:
- Whisk together beef broth, Worcestershire sauce, tomato paste, and Italian seasoning.
Cook:
- Place roast over vegetables and pour sauce on top. Cook on LOW in slow cooker for 8–9 hours, bake covered at 300°F (150°C) for 4 hours, or pressure cook in Instant Pot for 60 minutes with natural release.
Make Gravy (Optional):
- Mix cornstarch and water into a slurry. Stir into cooking liquid and simmer until thickened.
Serve:
- Shred or slice roast and serve warm with vegetables and gravy.
Notes
- Chuck roast gives the best tender texture.
- Low and slow cooking creates maximum flavor.
- Leftovers are excellent for sandwiches or mashed potatoes.