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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.
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.
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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.
Nutrition information is automatically calculated, so should only be used as an approximation.