Pot Roast Recipe

1. Prep. Preheat oven to 350º F.
2. Sear roast. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast and sear on all sides, about 3 minutes per side. Carefully remove the pot roast from the Dutch oven using tongs and place onto a large platter or a rimmed baking sheet. Optional: Deglaze the pan by pouring 1 cup of beef broth or red wine into the Dutch oven. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the Dutch oven.
3. Add vegetables and seasonings. Add in the beef broth or red wine (if didn't deglaze the pan), Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
4. Cook the pot roast. Cover and place in the oven until the roast is fork tender and easily pulls apart with two forks. Plan 1 to 1 1/2 hours per pound. Check for an internal temperature of 202º F when checked with an internal thermometer. If the meat doesn't easily pull apart, it needs to cook longer.

Slow Cooker Classic Pot Roast

1. If the slow cooker doesn't have an in-pot browning method (see your slow cooker's instructions), follow instructions above for searing the roast. Then, transfer the seared pot roast to the insert of a slow cooker. Deglaze the pan as instructed above and pour into the slow cooker along with the remaining beef broth and/ or red wine, Worcestershire sauce, Stone House Seasoning, the vegetables and the herbs. Cook on the low setting for 6-8 hours, depending on your slow cooker.

Instant Pot Classic Pot Roast

1. Set your Instant Pot to the Saute function. Drizzle olive oil into the Instant Pot insert pot. Add your roast and sear on all sides until browned, about 3 minutes per side. Carefully remove the roast from the Instant Pot using tongs and place onto a large platter or a rimmed baking sheet.
2. Deglaze the pot by pouring 1 cup of beef broth or red wine into the pot. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the pot. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
3. Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve.

Pot Roast Gravy (Optional)

1. Whisk together cornstarch and cold water until smooth to make a slurry. Add pan drippings or beef broth to a saucepan over medium heat. Slowly whisk the slurry into the simmering drippings until smooth and thickened. Remove from the heat and serve with the pot roast.