Classic Pot Roast
Servings: 6
Ingredients
- 3-4 lb. boneless chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups beef broth
- ¼ cup Worcestershire sauce
- 2 tablespoons tomato paste omit if you don't like tomato flavor
- 4 cloves garlic minced
- 1 large onion sliced
- 4 large carrots peeled and cut into 1 inch pieces
- 1-2 lbs. Yukon gold potatoes washed and cut into 1 inch pieces
- 1 sprig fresh rosemary
For the Gravy
- ¼ cup flour to thicken the gravy
- ½ cup water or beef broth
Instructions
Dutch Oven Instructions
- Preheat your oven to 350°F (176°C).
- Season the meat on all sides with the salt and pepper. Heat the olive oil in a dutch oven over medium heat. Add the roast to the pot and brown it on all sides. Remove the roast and set it aside.
- Add the beef broth, tomato paste, Worcestershire sauce and garlic to the dutch oven and stir to combine, scraping any bits off the bottom of the pot. Add the roast back to the pot and place the sprig of rosemary on top of the roast. Cover the pot and place it in the oven for 2 hours.
- Remove the pot from the oven, add the carrots and potatoes and gently toss them in the liquid. Cover and place back into the oven for 1 to 2 more hours or until the meat is fork tender and the internal temperature is at least 202°F.
- Place the roast and vegetables on a serving platter. If you desire a very smooth gravy, pour the liquid from the pot through a fine mesh strainer and then pour the liquid back into the pot. Place the pot on the stovetop over medium heat.
- In a small bowl whisk the flour and water together until smooth. Add the slurry to the liquid in the pot and whisk to combine. Heat until the liquid boils for 1 minute, stirring constantly until the gravy is thick.
Slow Cooker Instructions
- Season the meat with salt and pepper and place it into the slow cooker. (No need to sear it first.) Add the onions, carrots and potatoes to the slow cooker. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Cook on LOW for 8-10 hours or HIGH for 5-6 hours.
Instant Pot Instructions
- Press the SAUTE button on the Instant Pot and add the olive oil to the pot. Season the meat with salt and pepper and brown it on all sides. Press the CANCEL button. Add the onions, carrots and potatoes to the pot on top of the meat. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Lock the lid into place, press the MANUAL button and set timer to 60 minutes. Allow a 15 minute natural release and switch the release valve to the VENTING position.
Nutrition Facts
Classic Pot Roast
Amount Per Serving
Calories 554
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 156mg52%
Sodium 1874mg81%
Potassium 1393mg40%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 5g6%
Protein 48g96%
Vitamin A 8134IU163%
Vitamin C 21mg25%
Calcium 84mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
- A pot roast can take 3 to 5 hours depending on the size. For a 3-4 lb. roast, allot 3-4 hours. For a 4-5 lb. roast allot 4-5 hours. The roast is done when the internal temperature reaches 202°F (94°C).
- Make sure to refrigerate any leftovers within 2 hours of cooking. Place them in a covered container and store in the fridge, for 3-4 days. Leftovers can also be frozen in a freezer-safe container for up to 3 months. Allow the roast to thaw in the fridge before reheating.