Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.
Nothing completes a Sunday pot roast like a fresh chopped salad and some homemade rolls. These perfect soft and buttery rolls or copycat Texas Roadhouse rolls should do the trick!
Melt in Your Mouth Pot Roast
Not only is this melt in your mouth pot roast a quintessential Sunday meal, it’s also perfect for company or a special occasion! It’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit-down dinner hearty enough to satisfy any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly.
One of the best things about this roast is that it’s almost better the next day. It’s perfect for leftovers or to use for sandwiches, tacos or other hearty roast meals. It’s one of those dishes that you make once and can usually use at least twice. Perfect a hectic work week, and the whole family loves it! Win win! Pair it with these Instant Pot mashed potatoes for a quick and easy dinner the family will go crazy over.
Pot Roast Ingredients
I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories. Exact measurements can be found below in the recipe card.
- Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
- Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor.
- Salt and Pepper: This is for generously seasoning the roast before searing.
- Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
- Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
- Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
- Beef Broth: Make your own or buy prepackaged beef broth.
- Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth.
- Worcestershire Sauce: Boosts and intensifies the meaty flavor.
- Garlic: Use fresh minced garlic for the best taste.
- Onion and Garlic Powder: Adds the best savory flavor!
- Salt and Pepper: This is to add to the sauce.
How to Make the Most Tender Roast
The wonderful thing about this pot roast recipe is that you can make it three different ways and end up with the same result any way you make it. The way of putting it together is the same for all three methods. So whether you use a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.
- Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the sauté button. Wait until it says “hot” before adding the oil and once it smokes sear the roast on all sides. Then remove the roast from the instant pot.
- Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
- Cook: In the slow cooker, cook pot roast on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven, cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 minutes then turn the oven down to 300 for 4-5 hours.
Tips for the Best Pot Roast
Here are a few extra tips to make your pot roast the talk of the neighborhood! This homemade pot roast is so tender and delicious, it may just be your new Sunday tradition!
- It’s All About the Beef: For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender.
- Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.
- Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning.
- Size: The size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush.
- Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
Storing and Freezing
Pot roast makes the BEST leftovers. You’ll love having them on hand to heat up and enjoy throughout the week!
- In the Refrigerator: Cool the roast and vegetables and store in an airtight container for up to 4 days.
- In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.
Melt in Your Mouth Pot Roast Recipe
- 2 tablespoons olive oil
- 3-4 pounds chuck roast
- salt and pepper
- 4 large carrots, sliced
- 1 pound baby potatoes
- 1 yellow onion, chopped into large pieces
- 2 cups beef broth
- 1/2 cup red wine
- 3 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
To make in the slow cooker:
- Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
- In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
- Cook on low for 10 hours or until tender.
To make in the Instant Pot:
- Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
- Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
- Cook on high pressure for 60 minutes and then do a natural release.
To roast in the oven:
- Preheat oven to 425 degrees. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
- In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Can I sear the roast the night before and also precut the veggies? 10 hours in the crockpot is a long enough day. I don’t want to get up before dawn.
I would sear it just before adding it to the pot to cook. If 10 hours is too long, there are directions in the post on how to cook in an instant pot and also the oven for less time! Let me know if you have any more questions!
If I only have a 7 quart Crock pot should I add additional stock?
Thank you and Happy Holidays
No need for that. You can just make the recipe as is!
I’m anxious to taste this roast! I made just a few changes due to the fact I no longer drink or have alcohol in the house. As a previous review suggested, I used Marsala cooking wine but added it to the skillet I browned roast in. De-glazed the skillet and then added that to the beef broth/Worcestershire/garlic mixture. I also added more carrots and potatoes-can’t ever have too many of those! I love your recipes Alyssa and will let y’all know how the roast turns out later tonight!
I don’t think I will have time to cook it for 10 hours, could I cook in on high for a bit to speed up to time?
There are instructions on the recipe card at the bottom of the post on how you can make this quicker in the Instant Pot or in the oven!
This roast turned out far better than I anticipated after not having some of the ingredients and not in the oven early enough for dinner tonight.
In the past, all the roasts I’ve done in the oven or crockpot come out so dry and shriveled 😝
So a question…I’m planning to rewarm tomorrow’s night…any tips?
Could I cook this in a crock pot overnight for dinner the following night (like an 18hr period)?
I wouldn’t recommend cooking it that long. The meat will end up either soggy or tough and dry.
I reserched the cover or not cover. Chuck roast,3 lbs, didn’t use your recipe and didn’t cover, There was 1/2 inch dried crust of meat that I simmered for gravy, so I could use it just not to eat. Sooo disappointed! next time I will follow your recipe to the letter.
I’m going to do this in the oven. My question is: Won’t the vegetables get soggy after cooking 4-5 hours? Was wondering if they could be added later in the process?
I haven’t had this problem as long as I am cutting them up into large enough pieces.
What can you use instead of the red wine
You could use red wine vinegar! Just make sure to dilute it with a 1:1 ratio of water so that it’s not too potent. You could also use red grape juice!
crowd favorite at our house!
Delicious recipe! Super flavorful and made my family happy. However, I suggest doing 2 hours in the instant pot instead of one – after just one hour on high pressure the beef shoulder was cooked but nowhere near “melt in your mouth”. I ended up putting everything back in after dinner for more time and finally got the result I was looking for then.
Thank you for that because mine was cooked but not fall apart good I’m gonna put mine back in
Made this and it has changed my opinion of pot roast! Some one asked which red wine to use and the answer was any cooking red wine … please no!!! Use a good red wine that you would drink. I used Marsala as I like the robust flavour it gives to any beef dish.
I have tried many pot roast recipes with various success. This is amazing! I am one person and had to scale down. So guessed on cooking times. Flavor is great. And, it is melt in your mouth!
I made this today for two of my adult children and they said this is the BEST pot roast you’ve ever made! Mind you, I made one last year and they couldn’t stop eating it and said it was great but yours past that one. They both are beef fanatics so they know their meat! 🙂 I’m dating this recipe so I remember next year. THANK YOU FOR MAKING MY CHRISTMAS HOLIDAY a winner this year!
Can this roast be cooked on high in the slow cooker?
Yes, just check the time and make sure that you do not overcook the roast.
Will any red wine work for this recipe? I’ve never cooked with it before.
Yes, any cooking red wine that you prefer.
Best Pot Roast recipe EVER!!! I use grass fed/free-range beef (chuck roast) and chose to roast in the oven the way my mom/grandma did. It turned out AMAZING!! This recipe is a keeper!!
Absolutely delicious! Used shoulder rather than chuck roast, accidentally left out the Worcestershire in the sauce ingredients (honestly no one missed it), cooked the roast in the oven, and it was rated a 10 by all who ate! And yes, greatly appreciated the cooking options!
This was my first time making pot roast and it turned out melt in my mouth delicious. I liked that you wrote in the different cooking options.
Agree that all cooking options included in the recipe is fabulous! Mine is in the oven now and already smells GREAT! Can’t wait!