Ultimate Easy Pot Roast Recipe

This Ultimate Pot Roast Recipe gives you tender meat, flavorful vegetables, and a scrumptious gravy! Easy tried and true instructions for the slow cooker, instant pot, or oven resulting in melt in your mouth roast each and every time. It's the perfect dinner recipe the whole family will love.

Instructions

Slow Cooker:

Season the chuck roast with 1 teaspoon kosher salt and pepper. (If you are sensitive to sodium you can omit the salt)
If searing - Heat a skillet or slow cooker (if it has that feature) to medium-high heat. Add in canola or vegetable oil and once hot sear roast (deeply brown in color) for about 4 to 5 minutes on each side.
In your slow cooker add carrots and potatoes. Sprinkle with remaining kosher salt and garlic.
Lay the chuck roast on top. In a mixing bowl combine beef broth, wine, onion mix, and cream of mushroom soups. Pour over roast (You can also dump these items in and stir after cooking to make it super simple).
Cover and cook for 8 to 10 hours on low or 5 to 6 hours on high.
In the last half hour whisk together cornstarch and water and add it to the slow cooker to thicken the sauce (if desired). Often the cream of mushroom soup is thick enough, you can also add 3 cans of soup instead of 2 for an extra-creamy gravy.

Instant Pot:

Season roast with 1 teaspoon 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).
Pour in beef broth and wine and deglaze or scrape any bits off of the bottom. Making sure to get underneath the roast.
Add the potatoes and carrots. Season with remaining salt and garlic. Pour over the onion soup packet and then the cream of mushrooms soups.
Place lid on Instant Pot and close to lock, making sure steam valve is closed. Set to "Manual High Pressure" for 20 minutes per pound (60 minutes for a 3-pound roast).
When cooking time is done, let the pressure "natural release" for 15 minutes, the turn steam valve to "quick release" the remaining pressure.
Remove veggies and roast to a serving platter. Add cornstarch slurry if desired.

Oven:

Preheat oven to 350°F. Heat oil in a dutch oven or heavy 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 on each side).
Add the rest veggies and sprinkle with remaining salt and garlic. Then whisk together wine, beef broth, and cream of mushroom soups. Pour over all of your ingredients. Bring to a simmer, cover with lid (or foil) and transfer to your preheated oven. Roast for 3-4 hours, or until meat is tender and starting to fall apart.
Transfer the roast, carrots, and potatoes to a serving platter. Cut the roast into thick slices or shred and serve with the vegetables.
Thicken juices in the dutch oven with cornstarch slurry if desired.

Ultimate Easy Pot Roast Recipe

Ingredients

Cornstarch Slurry (optional)

Instructions

Slow Cooker:

Instant Pot:

Oven:

Nutrition