Feast your eyes on this Classic Pot Roast. This recipe includes all the crave-worthy elements that make pot roast a family favorite, including melt-in-your-mouth meat, potatoes, carrots, and a rich, warming broth.
Instant Pot and slow cooker instructions included.
As New Englanders, the best way we gear up for a long, cold winter is with a Classic Pot Roast.
Using these step-by-step instructions, you’ll learn how to transform a typically tough chuck roast into a fall-apart-tender pot roast surrounded by soft potatoes, succulent carrots, and a soul-warming, nourishing broth.
The best part about preparing a crowd-pleasing classic Sunday pot roast is that it’s very easy and hands off. The proper technique, however, takes patience. The longer it cooks, the more flavorful and tender the beef becomes.
I’ll walk you through how to make traditional pot roast in a dutch oven, pressure cooker, and slow cooker.
As a result, you’ll make the perfect pot roast every time!
Ingredients
- 3 pounds roasted chuck, shoulder cut
- salt and black pepper to taste
- 2 tablespoons of olive oil
- 1 chopped onion
- 3 garlic cloves, crushed or pressed
- 1 tablespoon of tomato paste
- 2 tablespoons all-purpose flour and cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- 2 lbs small yellow potatoes
- 1 pound carrots, chopped
- 2 bay leaves
- fresh parsley or cilantro
- fresh thyme
