This Classic Pot Roast recipe is easy to make. Chuck roast and fresh vegetables are cooked in a Dutch oven until tender, juicy, and delicious. This rich and flavorful one-pot meal is the ultimate comfort food!
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. Optional: 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 vegetables and seasonings. Add in the beef broth or red wine (if didn't deglaze the pan), Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
Cook the pot roast. Cover and place in the oven until the roast is fork tender and easily pulls apart with two forks. Plan 1 to 1 1/2 hours per pound. Check for an internal temperature of 202º F when checked with an internal thermometer. If the meat doesn't easily pull apart, it needs to cook longer.
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.
Pot Roast Gravy (Optional)
Whisk together cornstarch and cold water until smooth to make a slurry. Add pan drippings or beef broth to a saucepan over medium heat. Slowly whisk the slurry into the simmering drippings until smooth and thickened. Remove from the heat and serve with the pot roast.
Notes
Ingredient Notes:
Red wine - If including red wine with your roast, use half beef broth and half wine (1 1/2 cups of each).
Average Cooking Time for Pot Roast
Adjust cooking time depending on the size of the roast. Plan 1 to 1 1/2 hours per pound of chuck roast.
3-pound chuck roast for 3 to 3 1/2 hours
4-pound chuck roast for 4 to 4 1/2 hours
5-pound chuck roast for 5 to 5 1/2 hours
Storage Tips
To store. Allow to cool and then store in an airtight container in the refrigerator for up to 4 days. Reheat and serve.To make ahead. Cook, cool, and store the pot roast according to the "to store" directions.To freeze. Cook and cool completely. Portion into a freezer-safe container(s). Freeze for up to 3 months. To serve, thaw in the refrigerator overnight, reheat, and serve.
Freezer Meal Prep Instructions
Place the uncooked roast into a large airtight, freezer-safe container. Add the remaining ingredients except fresh herbs. Freeze for up to 3 months.To cook, thaw in the refrigerator for 12 to 24 hours until completely thawed. Transfer the roast and other ingredients from the freezer container to the Dutch oven, slow cooker, or Instant Pot. Cover and cook according to the cooking method instructions chosen.