Pot Roast in the Oven, Dutch Oven, or Instant Pot
User Reviews
4.9
Pot Roast in the Oven, Dutch Oven, or Instant Pot
Description
The Pot Roast starts with a 3- to 5-pound beef chuck roast that is seasoned with kosher salt and freshly ground black pepper, then dredged lightly in flour. It is seared on all sides in olive oil to develop a browned exterior. Vegetables including peeled onions, chopped carrots, smashed garlic cloves, and halved Yukon gold potatoes are cooked and seasoned with tomato paste and herbs such as rosemary and thyme. The meat and vegetables are then cooked together with beef broth, either in the oven, a dutch oven, or Instant Pot, allowing the flavors to meld and the meat to become tender.
The resulting dish features a robust beef flavor with soft, well-cooked vegetables and a savory broth. The exterior of the roast is browned while the inside remains juicy and tender from slow cooking. The tomatoes and herbs add layers of depth to the sauce and vegetables.
Leftover pot roast freezes well and can be reheated with the accompanying vegetables and gravy. Gravy can be made by thickening the pan juices with cornstarch slurry and adjusting flavors with Worcestershire sauce or additional broth. Variations include adding balsamic vinegar or red wine for slightly different flavor profiles or incorporating extra vegetables like celery or mushrooms to extend the dish.
The recipe is flexible, supporting preparation in slow cookers or Instant Pots with adjusted cook times, making it accessible for various kitchen setups.
Ingredients
- 1 (3- to 5-pound) beef chuck roast
- 2 Tablespoons kosher salt divided, coarse
- 2 teaspoons black pepper divided, freshly ground
- 1/4 cup all-purpose flour for dredging
- 1/4 cup olive oil divided
- 2 sweet onion peeled and quartered or roughly chopped
- 6-8 carrot roughly chopped into 2-inch pieces, large
- 5-6 garlic smashed, cloves
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2-3 rosemary or 1 teaspoon dried, sprigs, fresh
- 2-3 thyme or 1 teaspoon dried, sprigs, fresh
- 1 to 1 1/2 pounds potato halved if they are large, Yukon gold variety
Instructions
- Preheat oven to 425°F.
- Pat the meat dry with paper towels. Generously season the chuck roast on all sides with about 1 tablespoon of the kosher salt and 1 to 1 1/2 teaspoons of freshly ground black pepper. Lightly dredge the meat in the flour, shaking off any excess.
- Heat a large dutch oven over medium-high heat. Add 2 tablespoons of olive oil.
- Place the seasoned chuck roast in the hot oil and let it sear without moving for 3-5 minutes until browned on one side. Use tongs to carefully flip the meat to sear on the other side for another 3-5 minutes. Sear edges and ends of the roast as well. Remove the meat to a plate and set aside.
- Add remaining 2 tablespoons of olive oil to the pan. Add onions and cook for 5-6 minutes until tender. Remove to a plate. Add the carrots and garlic. Toss them around for 1-2 minutes until lightly browned. Add tomato paste and season with the remaining salt and pepper. Stir until the tomato paste is evenly dispersed among the vegetables. Remove to the plate with the onions.
- Add 1 cup of liquid (either red wine or beef broth) to the dutch oven and use a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze.
- Return the roast to the pan and add the remaining beef broth. Add the onions, carrots, and herbs, then cover with the lid and transfer to the oven. Cook for 30 minutes then reduce the heat to 300°F and cook for 3 hours for a 3-pound roast or 4 hours for a 4-5 pound roast until the meat is fork tender. Add the potatoes during the last hour of cooking. The meat is done when it can be pulled apart with a fork.
Notes
- Use pan juices to make gravy by straining, then thickening with cornstarch and adjusting seasoning.
- Store leftovers in airtight containers; roast and vegetables keep 3-4 days, gravy separately.
- Freeze leftovers up to 2 months, with or without gravy.
- Reheat in microwave or covered in oven; reheat gravy separately on stovetop.
- Optional flavor twist: add balsamic vinegar, Worcestershire sauce, or red wine during deglazing.
- Include extra vegetables like celery or mushrooms for more variety.
- Can be adapted for slow cooker or Instant Pot with respective timing adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 2865mg | 119% |
| Potassium | 875mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 10304IU | 206% |
| Vitamin C | 31mg | 34% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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