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

Pot Roast

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POT ROAST

Pot roast is Sunday dinner at its best. Throw it in a crockpot or pressure cooker and walk away.

My version has evolved over the years. It used to be a chuck roast, cream of mushroom soup, some vegetables, and you’re done. Now, I use a few spices but believe me it’s worth it.

This version is fall-apart tender and the ultimate comfort food. It’s all done in one pan and the liquid is used to make a gravy. The juices are made up of beef broth, tomato paste, and Worcestershire sauce.

Some add some red wine instead of the beef broth but I never have that on hand.

WHAT KIND OF MEAT TO USE

For this recipe, chuck roast is the cut of meat you want to use. You can use rump roast but it’s not as tender.

FRESH VS DRIED HERBS

Fresh herbs are best but if you can’t get fresh herbs you can use dried in a pinch. We use fresh rosemary and fresh thyme in this version.

WHAT KIND OF POTATOES DO YOU USE?

 

I like to use Yukon gold potatoes because you don’t have to peel them. They’re buttery in texture and yummy! You could also use red potatoes that you don’t have to peel.

DO I NEED TO BROWN THE ROAST?

You don’t have to but adding a sear to each side of the roast adds flavor.

Instructions

  1. 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.
  2. Pour the beef broth, Worcestershire sauce, and tomato paste in the bottom of a slow cooker. Whisk together.
  3. 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).
  4. 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.

Pot Roast

OTHER DINNER RECIPES

Pot Roast

Pot Roast

5 from 8 votes
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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Prep Time: 10 minutes
Cook Time: 8 hours
Instant Pot Cook Time: 1 hour
Total Time: 9 hours 10 minutes
Servings: 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 sprigs rosemary
  • 3 springs thyme

GRAVY:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups reserved broth 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.
Cuisine: American
Course: All Recipes, Main Course
Author: Christy Denney
pot roast
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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