A tender pot roast recipe with slow cooker, instant pot, and oven methods included! This recipe will be a trip down memory lane filled with nostalgia of family dinners and gatherings.
Perfect Pot Roast
Rated 3.8 stars by 4 users
Category
Read Meat
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
3 hours
Calories
680
A tender pot roast recipe with slow cooker, instant pot, and oven methods included! This recipe will be a trip down memory lane filled with nostalgia of family dinners and gatherings.
Ingredients
-
1 3 to 5 pound 'Deadwood' Boneless Chuck Roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cloves minced garlic
-
1 to 2 cups red wine (go up to 2 cups for a larger roast)
- 2 cups low sodium beef broth
- 1/4 cup Worcestershire sauce
- 2 large white onions cut into 2 inch chunks
- 1 pound baby carrots
-
1 pound red potatoes cut into bite-sized pieces
- 1 sprig fresh rosemary
Directions
Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
Season both sides of the roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes on each side.
Remove roast from pan and set aside briefly. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
Place a lid on the pan and transfer it to the oven. Cook for 3 hours (or until meat reaches an internal temperature of 202 degrees F) and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve.
Recipe Note
SLOW COOKER INSTRUCTIONS: Season the roast with salt and pepper as directed in step 2. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
INSTANT POT/PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you'll use your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
Nutrition
Calories 680, Carbs 21 grams, Protein 57 grams, Fat 36 grams, Fiber 3 grams, Sugar 6 grams
