Pot Roast

Name: Pot Roast
Prep time: 10 min
Cook time: 8 h
Total time: 9 h 10 min
Yield: 8 servings
Ingredients: 3-5 lb chuck roast; 2 tablespoons olive oil; 2 cups low-sodium beef broth; 2 tablespoons Worchestershire sauce; 1 tablespoon tomato paste; 2 lbs yukon gold potatoes, quartered; 1 yellow onion, sliced into big chunks; 1 lb carrots cut into 2-inch pieces; 6 cloves garlic, minced; 3 prigs rosemary; 3 prings thyme; 2 tablespoons butter; 2 tablespoons flour; 2 cups reserved broth from roast

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Additional Time
1 hr
Total Time
9 hrs 10 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Pot Roast

Farrah Morgan

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The best Pot Roast recipe - with a few simple ingredients you get a delcious pot roast with no cream of anything soups. Sunday dinner is all set! This can be made in the slow cooker or instant pot.

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Ingredients

Servings

3-5 lb chuck roast
2 tablespoons olive oil
2 cups low-sodium beef broth
2 tablespoons Worchestershire sauce
1 tablespoon tomato paste
2 lbs yukon gold potatoes, quartered
1 yellow onion, sliced into big chunks
1 lb carrots cut into 2-inch pieces
6 cloves garlic, minced
3 prigs rosemary
3 prings thyme

GRAVY:

2 tablespoons butter
2 tablespoons flour
2 cups reserved broth from roast

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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.