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Classic Pot Roast

Pot Roast is an easy to make comfort food that is hearty and delicious for the whole family. Both oven and Instant Pot directions are provided.


3-4 lbs Beef Chuck Roast Salt and Pepper 2 Tablespoons oil 1 onion, sliced 4 cloves garlic, minced 2 Tablespoons tomato paste  2 Tablespoons Worcestershire 1 Tablespoon Thyme 1/2 cup red wine or 1/4 cup balsamic vinegar 1 (14 oz) can beef stock 2 bay leaves 3-4 carrots, cut in thick chunks ( or more as desired) 3-5 potatoes, quartered or use baby potatoes 2 Tablespoons cornstarch or flour


Preheat oven to 300 degrees.

Pat roast with a paper towel to remove moisture and season with salt and pepper.

Heat oil in a large pot. Sear Roast about 5 minutes on each side. Remove and set aside.

Add in onions and saute for a few minutes. Add in garlic and saute. Add in tomato paste and Worcestershire and continue to stir for about a minute.

Pour in wine and deglaze the bottom of the pot with a wooden spoon to remove any brown bits. Add in beef stock, bay leaves, carrots and potatoes, roast and herbs.

Cover and roast for about 3 1/2 - 4 hours or until fork tender. You can also cook on the stove top for the same amount of time

.To thicken sauce: Remove meat and set aside. Add in flour mixture and whisk until thickened. Pour on top of Roast and Vegetables before serving.

INSTANT POT Directions

Sear meat in Saute mode and follow instructions as above.

Cook on manual high pressure for 45 minutes and natural release for 15 minutes.

Remove to a serving platter and cover with foil to let rest while you cook vegetables. Add carrots and potatoes into the broth. Cook on manual high pressure for 4 minutes and Quick Release. Set aside with the Roast.

Optional gravy: Press saute button. Taste broth and adjust seasoning as needed. Add in cornstarch and whisk until thickened


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