Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Additional Time
1 hr
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Total Time
9 hrs 10 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Pot Roast
Description
This Pot Roast recipe begins by browning a chuck roast to develop a deep caramelized surface, enhancing the flavor. The roast then cooks slowly in a mixture of beef broth, Worcestershire sauce, and tomato paste alongside quartered Yukon Gold potatoes, onion chunks, large carrot pieces, minced garlic, and sprigs of rosemary and thyme. The cooking method can be either a slow cooker for 8-10 hours or an Instant Pot on high pressure for about an hour, both resulting in tender meat that easily pulls apart.
The vegetables absorb the beefy, herb-infused broth, becoming tender and flavorful. After cooking, the reserved cooking liquid is turned into a gravy by whisking in butter and flour, creating a smooth, rich sauce that coats the meat and vegetables. This hearty dish is suitable for a main meal, presenting a balanced combination of protein and vegetables with a savory gravy.
Ingredients
- 3-5 lb chuck roast
- 2 tablespoons olive oil
- 2 cups beef broth low-sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 lbs Yukon Gold potatoes quartered
- 1 yellow onion sliced into big chunks
- 1 lb carrot cut into 2-inch pieces
- 6 cloves garlic minced
- 3 prigs rosemary
- 3 prings thyme
GRAVY:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups broth reserved from roast
Instructions
SLOW COOKER INSTRUCTIONS:
- Pat roast dry and season well with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Brown roast on both sides for 2-3 minutes. Set aside.
- Pour the beef broth, Worchestershire sauce, and tomato paste in the bottom of a slow cooker. Whisk together. Add the roast and top with potatoes, onion, carrots, garlic, rosemary, and thyme. Cook on low for 8-10 hours or under roast is tender. Serve with gravy (instructions below).
INSTANT POT INSTRUCTIONS:
- Pat roast dry and season well with salt and pepper.
- Using the Saute button heat the olive oil and brown roast on both sides for 2-3 minutes. Remove from the pot.
- Pour the beef broth, Worchestershire sauce, and tomato paste in the bottom of the pot. Whisk together. Add the roast and top with potatoes, onion, carrots, garlic, rosemary, and thyme.
- Cook on high pressure, making sure to seal, for 1 hour. Let pressure naturally release. Serve with gravy (instructions below).
GRAVY INSTRUCTIONS:
- In a small pot, melt the butter. Add the flour and cook for 1-2 minutes. Slowly whisk in 2 cups of broth from the roast pot. Simmer for a few minutes until mixture thickens. Add more broth if you want it thinner. Add salt to taste.
User Reviews
Overall Rating
5
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