Perfect Pot Roast, was a tasty weeknight family meal. I cooked it low and slow in my Crock-Pot and it turned out delish! Give it a try, you’ll love it too!
Pot roast, when made according to a few fundamental rules, can be a totally delicious addition to your repertoire. There are lots of different, equally delicious ways to make pot roast. Today’s version is the first of many I’ll be profiling here.
Pot Roast :
Roast beef is an American beef dish prepared by slowly cooking a usually tough cut of beef over moist heat. Tougher cuts such as chuck steak, bottom round, short ribs, and 7-bone roast are preferred for this technique. When it comes to a Sunday dinner, nothing beats a classic as pot roast! Slow cooked dinners that can be cooked in a slow cooker, instant pot or in the oven. A complete meal with veggies cooked right along your meat.
what is pot roast?
Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets.
pot roast vegetables :
A pot roast usually includes a classic mix:
POTATOES: Yukon gold or red potatoes peeled russet potatoes. You will love the buttery texture of Yukon months pot roast recipe.
ONIONS: White or yellow onion are the best to use for adding flavour while slow braising.
CARROTS: Add them peeled or unpeeled. Make sure you cut them into thick chunks, as slicing them into thin discs will turn to mush.
My mother cooks her pot roast on the stovetop, but you can make it in the oven, a slow cooker, or a pressure cooker.
how to make pot roast in a slow cooker (crock pot)
Season roast with a good amount of salt and pepper and sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker. Add in all remaining ingredients and cook on low 8 hours. The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour.
PROFESSIONNAL TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
how to make pot roast in a Instant pot :
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
If you’re cooking in the oven :
brown the meat and onions, and bring to a simmer first on the stovetop. Then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.
INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS:
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
Perfect Pot Roast In Different ways
Ingrédients
- One 3- to 5-pound chuck roast boneless and trimmed of excess fat
- 3 or 4 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 pound baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
- 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
- 3 cups beef broth or 2 teaspoons crushed bouillon with 1 cup reduced-sodium beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- 2 tablespoons plain flour
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar optional
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine salt
- parsley to garnish
Instructions
Slow Cooker Pot Roast is perfect for an easy weekday or weekend dinner, WITH THREE DIFFERENT COOKING METHODS! Minimal work and maximum taste!
FOR SLOW COOKER :
- Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
- Add the onions, garlic, potatoes, carrots, balsamic, mustard, brown sugar (optional), thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
- Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
- Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
- Slice meat, garnish with parsley and drizzle with gravy.
FOR INTANT POT :
- Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
- Add the onions, garlic, potatoes, carrots, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
- Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
- When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
FOR OVEN :
- Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
- Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
- Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
- Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
- Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.
Notes
A Few Golden Tips :
- Don’t be afraid of seasoning: There’s a reason we recommend seasoning as you cook — it builds layers of flavors and permeates each component of the dish. Season the onions and carrots in addition to the meat, and make sure to taste the dish before serving.
- Reduce the braising liquid: If you have an extra 15 minutes, simmer the extra braising liquid on the stovetop after the roast is done. The thickened sauce will be more concentrated in flavor, and will enhance the pot roast rather than drown it.
- Quarter the onions: It would have only taken a second longer to quarter the onions, and they would have been much more manageable to eat.
- Select a roast that has lots of marbling in it -which carries flavor and helps make the gravy absolutely mouth-watering!
- Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great)
- Cut the carrots and celery a bit bigger so they don’t overcook
- After searing, add a little of the broth to the pan and scrape up any browned bits, they add lots of flavor.
STORAGE AND REHEATING INSTRUCTIONS:
Pot roast is best served fresh. You may store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees until warmed through.