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. Oven, 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.
It’s comfort food that’s wonderful and warming! Just as much so as my Hearty Beef Stew and Balsamic Braised Short Ribs, or this holiday favorite Classic Prime Rib Roast.
The best part about preparing a crowd-pleasing classic Sunday pot roast is that it’s very easy. 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!
What type of meat is best for pot roast?
Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from:
Chuck – You can’t go wrong with a shoulder chuck roast. It’s affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.
Brisket – Braised brisket becomes deliciously tender and still sliceable.
Round – Round has the potential to be juicy and flavorful, but it’s very lean compared to chuck and brisket. Therefore, it’s important to cook it precisely and be careful not to dry it
out.
Ingredients and substitutions
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