Pot Roast

This Pot Roast recipe is tender, juicy & flavourful with savoury gravy & roasted vegetables, made in the Crock Pot, the Instant Pot, or the oven.

Course Main Dish

Cuisine Beef, Celebration, Christmas, Holiday, New Years Eve

Keyword Pot Roast, Slow Cooker Pot Roast

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 553kcal

Author Chrissie

Equipment

Ingredients

3 to 3 1/2 pounds beef chuck roast or use a beef round roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon Dijon mustard optional
3 medium onions
6 garlic cloves

For the gravy:

1 cup red wine
1 tablespoon dried thyme
2 teaspoons dried rosemary
3 bay leaves
4 cups beef broth
3 tablespoons Worcestershire sauce
2 teaspoons dijon mustard

Veggies:

1 to 1 1/2 pounds carrots
2 pounds baby potatoes
2 stalks celery optional

For the Slow Cooker and Instant Pot Only

4 tablespoons water
2 tablespoons cornstarch

Instructions

Oven Instructions

Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius).
Pat your pot roast dry and tie it with butcher's twine if it's not even or it's falling apart.
Spread a very thin layer of mustard on it and season well with salt, pepper, garlic powder, and smoked paprika on all sides.
Over medium heat sear your roast in your dutch oven on all sides, about 3-4 minutes per side until you get a nice browning on all sides. Remove your roast to a plate and add in 2 tablespoons of olive oil. Add in the onion wedges and crushed up (or sliced) garlic cloves and sauté them, scraping the brown bits from the bottom of the pot. Add in the 1 cup red wine and scrape the bottom of the pan very well.
In a measuring cup add the gravy ingredients and mix well. Return the roast to your pot, nestling it between the onion slices, pour your sauce ingredients over them, and roast in the oven with the lid on for about 1.5 hours.
After the 1.5 hours, add in the potatoes and carrots trying to nestle them into the sauce and onion mixture. Roast uncovered for another 2.5 hours or until the potatoes and carrots are fork tender and the meat shreds easily (about 205 degrees Fahrenheit (96 degrees Celsius) internal temperature)
When it's done, remove the butcher's twine and shred the meat and serve.

Crock Pot Instructions

Pat your pot roast dry, spread a very thin layer of mustard on it, and season well with salt, pepper, garlic powder, and smoked paprika on all sides.
Over medium heat sear your roast in a pan on all sides, about 3-4 minutes per side until you get a nice browning on all sides. Remove your roast to a plate and add in 2 tablespoons of olive oil. Add in the onion wedges and sauté them, removing the brown bits from the bottom of the pan. Add in the 1 cup red wine and scrape the bottom of the pan very well.
In a measuring cup add the gravy ingredients (reducing the beef broth to 3 cups) and mix well. Place your veggies in the Crock Pot along with the onion and wine mixture. Add in the roast, nestling it between the veggies, pour your sauce ingredients over them and cook in the crockpot for 6-7 hours on high.
When the meat shreds easily, remove the butcher's twine and shred.
For a thicker gravy, make a cornstarch slurry from 2 tablespoons of cornstarch and 4 tablespoons of water and mix it with the cooking liquid in a small pan. Boil over medium heat until the cornstarch is cooked and the gravy's consistency is to your liking.

Instant Pot Instructions

Rub the seasonings and mustard onto all sides of the beef roast after you pat it dry with paper towel.
Add the rack to your Instant pot and place the roast on the rack.
Add all the other ingredients in the same way as in the slow cooker method.
Add the lid and seal the Instant Pot, setting it to cook on high pressure for 60 minutes.
Let the pressure release naturally, open the lid and remove the roast and the veggies.
Set the Instant Pot to sauté mode and mix together the water and cornstarch in a small bowl. Add the cornstarch slurry to the Instant Pot and whisk it into the remaining liquid. This will thicken the sauce.
Shred the beef and add it back into the Instant Pot, cancelling sauté mode. Serve and enjoy.

Video

Notes

Storage and Freezer Instructions

This pot roast keeps well in an airtight container in the fridge for 3 to 4 days and for up to 3 months in the freezer if stored in an airtight container or bag.

Nutrition