Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot!

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

By now, you’ve probably guessed how much my family loves a great roast. It makes a regular appearance at our supper table and as much as I love to make balsamic roast beef and Dr. Pepper roast beef, sometimes, we still like a more traditional pot roast with the trimmings.

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

What is Pot Roast?

Rather than being a specific cut of meat, pot roast is a method of cooking a large, tougher piece of beef, browning it if possible, covering it with stock (or wine) and cooking it until it is absolutely falling apart! And friends, you can easily accomplish all of that in your oven, your slow cooker or even in your Instant Pot!

Best Cuts of Meat for Pot Roast

Remember, I said that pot roast isn’t a specific cut of meat and is more the method of how you cook that meat. Well, there are a few cuts of meat that I think are the best cuts for a pot roast. The most popular choices include brisket, chuck roast, and round roast. There are reasons to choose one type of beef over another, depending on your personal preferences.

Brisket – Brisket is a cut of beef from the breast or the lower chest. It is a very tender and is used a great deal for barbecue. You can easily use two forks to pull it for serving your pot roast or carefully slice it for serving tender slices.

Chuck Roast – Located from the front shoulder area of the cow, chuck roast is the most classic cut of beef used for pot roast. You’ll also find this under the names of chuck roast, chuck eye roast, chuck steak, shoulder roast, shoulder steak, and even labeled as pot roast. You can easily serve sliced or cut into larger pieces.

Round Roast – Located from the back area of the cow, you can also find this labeled as rump roast and bottom round. This is an economical and very lean cut of meat that is best served sliced against the grain.

Do You Have to Sear the Beef for Your Roast?

In a quick answer, no. Many times, if I am in a hurry, I do not. But if you want the absolute BEST pot roast, I definitely encourage you to sear your roast before cooking it too perfect. Searing the roast caramelizes the outside of the beef and locks in so much flavor.

• Stovetop – Add olive oil to a skillet or Dutch oven set over medium heat. Then, place your roast into the heated skillet and sear each side and the ends of the roast, carefully turning with tongs, until the outside of the roast has been browned.

• Slow Cooker – Some slow cookers have ceramic or even metal inserts that allow you to place them on the stovetop to sear or brown your meat before adding it back to the slow cooker for finishing. Some others include an in-pot browning setting. If your slow cooker does not include either of those functions in your user manual, then use the stovetop method and then carefully transfer your seared roast to your slow cooker to finish.

• Instant Pot – Use the saute function of your Instant Pot for in-pot searing of your roast.

Once you have your roast seared, deglaze the pan with your favorite braising liquid. You can use either beef broth or wine. Then, you’ll add any other seasonings, vegetables and herbs that you may be using.

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

Favorite Pot Roast Vegetables and Herbs

We recommend using the classic blend of vegetables and herbs for your pot roast. We love carrots that have been cut into 1 1/2-inch slices, celery cut to about the same size, onions cut into wedges, and potatoes that have been cut into large bite-sized pieces. For the potatoes, we recommend using either red potatoes as pictured or Yukon Gold. For the herbs, we prefer to use fresh thyme or in a pinch you can use dried. Another favorite herb that we enjoy is fresh rosemary.

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

How to Cook Pot Roast in the Oven

To cook in the oven, preheat oven to 350º F. Then, sear your beef in the Dutch oven set over medium heat on the stovetop. Then, deglaze your pot with beef broth or red wine. Add your Worcestershire sauce, seasonings, vegetables and herbs, along with the remainder of your stock and/ or wine. Cover and place into your preheated oven. Cook for 3 hours until the beef reaches 202º F when checked with an internal thermometer. Remove from the oven and serve.

How to Cook Pot Roast in a Slow Cooker

To cook in a slow cooker, sear your beef  on all sides and then add to your slow cooker (if yours doesn’t include an in-pot browning option). Then, deglaze your skillet with beef broth or red wine and pour into your slow cooker. Add your Worcestershire sauce, seasonings, vegetables and herbs, along with the remainder of your stock and/ or wine. Set your slow cooker to the low setting for 6-8 hours, depending on your slow cooker. Remove from the slow cooker and serve.

How to Cook Pot Roast in an Instant Pot

To cook in an Instant Pot pressure cooker, sear the beef on all sides using the Saute function of your Instant Pot. Then, deglaze the insert with beef broth or red wine. Add your Worcestershire sauce, seasonings, vegetables and herbs, along with the remainder of your beef broth and/ or wine. Set your Instant Pot to High pressure and cook for 60 minutes. Allow the pressure to naturally release for 20 minutes, then use the quick release to release any remaining pressure. Carefully remove the lid and serve.

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

 

Here’s our favorite Classic Pot Roast Recipe. I hope you love it as much as we do!

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot! // addapinch.com

Pot Roast Recipe

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot!
5 from 8 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Servings: 6
Course Main Course
Calories: 425kcal
Serving Size 2g
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • olive oil
  • 1 (3-5) pound beef roast brisket, chuck, or round
  • 3 cups beef broth divided
  • 3 tablespoons Worcestershire sauce or coconut aminos
  • 2 teaspoons Stone House Seasoning
  • 1 pound red potatoes cut into bite-sized pieces
  • 2 medium onions cut into wedges
  • 1 pound carrots cut into 1 1/2 inch slices
  • 4 stalks celery cut into 1 1/2 inch slices
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1 sprig fresh rosemary

Instructions

  • Preheat oven to 350º F.
  • 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.
  • 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. 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.
  • Cover and place in oven for 3 hours, until the roast is fork tender and reaches 202º F when checked with an internal thermometer.

Slow Cooker Classic Pot Roast

  • 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

  • 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.
  • 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.
  • 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.

Notes

Adjust cooking time depending on the size of the roast. For a 3 - 3 1/2 pound roast, I generally cook for 3 hours. For a 5 pound roast, I cook between 4 and 5 hours. When you insert a fork into the meat and gently pull back, the meat should easily give.
If including red wine with your roast, use half beef broth and half wine (1 1/2 cups of each). 

Nutrition Information

Serving: 2g | Calories: 425kcal | Carbohydrates: 19g | Protein: 27g | Fat: 19g
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

Enjoy!
Robyn xo

 

 

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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33 Comments Leave a comment or review

    1. I just made this roast on a rainy day and it is melt-in-your-mouth fantastic. I substituted beef stock for beef broth and added 2 cloves of garlic. I bought a 3-lb chuck roast and cooked in my crock-pot on low for exactly 6 hrs 15 min. It’s falling apart and delicious. Can’t wait to try the Dr. Pepper recipe next. Thanks so much for sharing.

  1. Love roast with all the veggies cooking in the gravy! This is my next roast recipe for cooking in the oven (I can taste it now)!! Thanks for sharing.

  2. Oh my! Your pictures always make the beef look sooo good!
    This looks amazing, but the balsamic roast beef is going to be first!

  3. Nothing beats a warm pot roast meal, nothing at all! I could eat pot roast for the rest of my days and be completely content with my decision. The only issue is that I do not have any beef in my house to make this tonight. Poor life choice.

  4. Hi Robyn,

    This recipe looks really good! I am going to try it tomorrow. I have had bad luck cooking pot roasts in the past, but I think it is because I cooked them too high, or in the crock pot. I am going to cook it in the oven, but quick question:

    Do you put the lid on the Dutch oven, or leave the pot roast uncovered in the oven?

    Thanks! Can’t wait for dinner tomorrow!

    1. I made this in my oven this week, not this recipe but almost identical. I did not use worcestershire sauce.

      I browned the meat on all sides but first I sprinkled ground celery seed, onion powder, garlic powder, kosher salt and black pepper on both sides. You can use whatever spices you prefer. Took browned meat out of pan and then saute onions then put a bag of baby carrots and several celery stalks all over bottom of pan. Then I placed the meat on top of the veggies and filled the sides of the pan with the cut up russet potatoes chunks, unpeeled. Then I warmed up the beef stock in a bowl in the microwave and poured it all over the pot.

      cooked in 350 oven for 3 hours with the cover on the pot. My company said it was the best pot roast they ever had and I agreed. The beef stock or vegetable stock makes all the difference in flavor. I used the unsalted carton of beef stock. The next day I warmed up a bowl of leftovers in my microwave and it tasted even better the second time around. I will never make pot roast any other way again. This was super simple and once it’s in the oven you can forget about it for the next three hours. The whole meal was cooked in that one pot. I didn’t have my dutch oven so I used my large chicken fryer with its glass cover since it was all oven proof. The recipe on this page sounds delicious and you can’t go wrong if you try it. I made my pot roast last Friday before I came here and saw this one today.

      Thanks to Robyn for all the wonderful recipes she shares with us. She sounds like a fabulous cook and baker. I plan to make her roast pork next.

  5. Hi Robyn!

    It looks very yummy! I have the same question – do you cover it when you put it in the oven? Thank you for posting this!

  6. I love a good pot roast and this sounds delicious! I have a Ninja 3-in-1 cooker which allows me to brown on the stove top setting then change to oven or slow cooker setting to finish. If anyone has thought of buying one of these I can say…I LOVE-LOVE-LOVE it!!! Only one pot to clean! Pinning this recipe!!

  7. Made this last week and can’t wait to make again. It was so tender and the flavor was wonderful. Family thought they were at a restaurant. I’m printing the recipe off to give to my four children with a slow cooker this Christmas. Thank You for Sharing

  8. This recipe is the BEST roast recipe I have ever made. Made with venison in the slow cooker. Omitted the celery and carrots, because I don’t like the taste when they are slow cooked. I added a bit of red wine with the broth. Just before I served, I took it out of slow cooker and broiled for 5 minutes, then let rest a few minutes. Served with steamed veggies, mashed potatoes & gravy. ALL of my boys loved every bite. That never, ever happens. Thank you!

    1. and… to add to the above note…. I would make the recipe and then transfer to the slow cooker to keep on warm at the office. I just don’t want them to fall apart easily while sitting in the sauce waiting to be devoured. Thanks, again.

  9. Made the crockpot version today. So easy and my family LOVED it! So many recipes use soup mixes, but I really like to keep things simple and fresh. This recipe is spot on. I added a bit of fresh parsley that I had on hand, but otherwise followed this recipe. It was mouthwatering and delicious!

      1. Hi Larry,
        Beef cooked to 135ºF is considered medium rare. I want my pot roast to be really well done and falling apart so I cook mine to 202ºF.

  10. Hi,
    This recipe looks really good! I am going to try it tomorrow. I have had bad luck cooking pot roasts in the past, but I think it is because I cooked them too high, or in the crock pot. I am going to cook it in the oven, but quick question, Do you put the lid on the Dutch oven, or leave the pot roast uncovered in the oven?
    Thanks! Can’t wait for dinner tomorrow””

  11. Hi Anna,
    I’m sorry yours turned out tough. I’ve not had this problem…and I’m not sure exactly why it happened when you cooked it.
    It could possibly be that the cut of meat you used was tougher, or if the roast had been previously frozen it could have caused it to be tough. I’m not sure if either of these were the case, but these are some possible reasons.
    I’ve never had my vegetables turn out “mushy” and I always cook them according to the recipe.
    Thanks so much!

  12. One thing that will never change about me, pot roast & banana pudding have been
    my favorite food for 60 yrs (or more) Make me pudding instead of cake for birthday!
    I only started within last few years of browning roast before cooking (thought it
    was unnecessary. I was very wrong! Makes a huge difference so don’t skip this
    step!

  13. I am planning to make can’t wait to try it! Just curious how long would it take for a 4 pound chuck roast to get to the point where you can easily shred the meat like pulled pork (only beef), but without it getting dried out?

    1. Tim, if you follow directions in this recipe for either the dutch oven, slow cooker, or Instant Pot cooking method, your roast should be fork tender and ready to shred in the cooking times listed. You also might want to try my recipe for Balsamic Roast Beef. Enjoy!

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