How to Make Classic Pot Roast

I’m going to show you how to make Classic Sunday Pot Roast 3 different ways! I’ll show you how to make it in the oven, in the instant pot, and in the slow cooker. I’ll also show you three different kinds of roasts that are popular to make pot roast including a bottom round roast, a beef chuck roast which is my favorite, as well as a beef brisket.

We’ll start with the traditional method which is to braise the pot roast in the oven. All three methods and all three roasts start the same. You need to season it with salt and pepper and for this oven braising I’m going to use the beef chuck roast. Get 2 tablespoons of vegetable oil heating in a dutch oven pot over medium-high heat. Then you’ll want to sear your roast on all sides for about 3 minutes per side. You want to sear in all of those delicious juices and give the roast a nice crust Once your roast is nice and brown you’ll want to remove it from the pot for a second and place it back onto a cutting board.

Then we’ll add in 6 cloves of minced garlic and let those sauté for just 1 minute. Then we’ll pour in 2 cups of beef broth to deglaze that pan along with 1 cup of red cooking wine Then place the roast back into your pot and then we’ll surround our roast with traditional pot roast fixins starting with 2 sweet onions and you can see that I’ve cut these into rather large pieces because they will shrink down quite a bit. Then we’ll add in 2 pounds of bite-sized red potatoes and one pound of baby carrots or you can just chop some carrots into bite-size pieces or 2-inch pieces as well.

Then I pour 1/4 cup of Worcestershire sauce right over the top of the roast, place on a sprig of rosemary, and then pop my lid on. We’re gonna let this braise in a 350 degree oven for about 3 hours. For our oven braising method we used a beef chuck roast which is one of the more popular options and it’s also the least expensive. After three hours in the oven it will be fall apart tender and ready to eat. Next we’ll cook our brisket in the slow cooker. Now a brisket is also a popular choice for making pot roast. It can be very tender as well and it holds up really well to that low and slow cooking method.

After the brisket roast is seasoned I like to sear it on a stovetop just like I did with the oven braising method but if you’re in a hurry you can skip that step and place it straight into a slow cooker. But if you have the time I do recommend searing. Place your seared or unseared roast directly into the bottom of a slow cooker and then you’ll want to add in your six cloves of minced garlic. Then we’ll pour in our two cups of beef broth, our one cup of red cooking wine, and our 1/4 of Worcestershire sauce Then we’ll add in all of our side fixings including two sweet onions that I’ve chopped up or you can just use white onions, two pounds of red potatoes, and one pound of baby carrots.

Place on your little rosemary sprig and pop a lid on then we’ll cook it on low for about eight hours which is perfect for brisket. Brisket is a pretty tough piece of meat so it really benefits from that low and slow cooking process in the crock-pot. In fact all of the roasts that are good for pot roasts are really tough cuts of meat and that’s why these methods all work really well. If it has round in the label then it’s great for making a pot roast. I’m going to start it on the saute setting to sear our meat.

Just like on the stove you want to add in a little bit of vegetable oil and then we’ll add in our roast and sear it. And then once again we’ll remove the roast for a second and set it aside. Add in our garlic and let that saute for just a minute and then we’ll deglaze our pan with the liquids This time I’m only using one cup of beef broth and one cup of red wine Then we’ll add our roast back in and start adding in all of those same veggies with our onion and our potato and last of all our carrots.

Pour in the Worcestershire sauce, add on your rosemary, and pop the lid on. Then we’ll switch the setting to manual and you want it on high pressure for 60 minutes.. Then you want to make sure your little vent knob is in the sealing position and it is loose right now and it’ll tighten up as pressure builds inside the pressure cooker. After the 60 minutes of cook time you want to let it have a 15 minute natural release which means you don’t touch the instant pot at all. Just leave it how it is for 15 minutes so the meat doesn’t toughen up and then you’ll switch the valve to the venting position and let the steam release before removing the lid.

As found on Youtube

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