Description
This classic pot roast recipe features a tender, flavorful beef roast cooked low and slow with hearty vegetables and aromatic herbs. Perfect for a comforting family dinner, it can be made in the oven, slow cooker, or Instant Pot, resulting in a fork-tender roast infused with savory broth and seasonings. Optional homemade gravy adds a rich finishing touch.
Ingredients
Units
Scale
Meat and Seasonings
- 1 (3-5) pound boneless roast beef brisket, chuck roast, or round roast
- 3 tablespoons Worcestershire sauce or coconut aminos
- 2 teaspoons Stone House Seasoning
- Olive oil, as needed for searing
Vegetables
- 1 pound red potatoes, cut into bite-sized pieces
- 2 medium onions, cut into wedges
- 1 pound carrots, cut into 1 1/2 inch slices
- 4 stalks celery, cut into 1 1/2 inch slices
Liquids & Herbs
- 3 cups beef stock or broth, divided
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
Optional Pot Roast Gravy
- 1 cup drippings or beef broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prep the Oven and Ingredients: Preheat your oven to 350º F. Prepare all vegetables by cutting potatoes, onions, carrots, and celery into specified sizes to ensure even cooking.
- Sear the Roast: Drizzle olive oil into the bottom of a heavy Dutch oven and heat over medium heat. Add the roast and sear on all sides until browned, about 3 minutes per side. Remove the roast and set aside. Optionally deglaze the pot by pouring 1 cup beef broth or red wine into the Dutch oven and scraping up browned bits with a wooden spoon. Return the roast and any juices back to the pot.
- Add Vegetables and Seasonings: Add the remaining beef broth or red wine (if you did not deglaze earlier), Worcestershire sauce, Stone House Seasoning, the cut vegetables, and fresh herbs to the Dutch oven with the roast.
- Cook the Pot Roast: Cover the Dutch oven and place it in the preheated oven. Cook until the roast is fork-tender and easily pulls apart, approximately 1 to 1 1/2 hours per pound. Check that the internal temperature reaches about 202º F. If it’s not tender, continue cooking and check every 15 minutes.
- Slow Cooker Method (Alternative): If using a slow cooker without browning capability, sear the roast on the stovetop as described, then transfer to the slow cooker. Deglaze the pan and pour the liquid into the slow cooker along with beef broth, Worcestershire sauce, seasonings, vegetables, and herbs. Cook on low for 6-8 hours until tender.
- Instant Pot Method (Alternative): Select the Sauté function and sear the roast on all sides in olive oil, about 3 minutes per side. Remove roast, deglaze the pot with beef broth or red wine, scraping the bits. Return roast and liquids to the pot. Add remaining ingredients. Seal the Instant Pot and cook on High Pressure for 60 minutes. Allow natural pressure release for 20 minutes, then quick release remaining pressure. Serve hot.
- Prepare Pot Roast Gravy (Optional): Whisk cornstarch and cold water to create a slurry. Heat pan drippings or beef broth over medium heat in a saucepan, then whisk the slurry in slowly until the sauce thickens and becomes smooth. Remove from heat and serve with the pot roast.
Notes
- If using red wine, replace half of the beef broth with 1 1/2 cups wine for enhanced flavor.
- Cooking times vary with roast size: 3-pound roast 3-3.5 hours, 4-pound roast 4-4.5 hours, 5-pound roast 5-5.5 hours at 350ºF.
- Allow cooked pot roast to cool before storing in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool cooked pot roast completely and store in freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For freezer meal prep, place uncooked roast and all ingredients except fresh herbs in an airtight container and freeze for up to 3 months. Thaw completely before cooking according to your chosen method.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
