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!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
- 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
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.
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).
Serving: 2g | Calories: 425kcal | Carbohydrates: 19g | Protein: 27g | Fat: 19g