Tender Pot Roast

There’s something magical about a cozy evening spent with a steaming plate of Tender Pot Roast, isn’t there? The kind of dish that wraps you in warmth and comfort, reminiscent of family gatherings and cherished moments around the dinner table. I remember the first time I tasted a pot roast; it was at my grandmother’s house, where the aroma would greet you at the door, enveloping you in a sense of nostalgia. The sight of her carefully arranged meal, with tender chunks of meat and vibrant vegetables, made my mouth water even before I sat down. Today, I want to share with you my version of this timeless classic, a recipe that not only fills your belly but also your heart with warmth.

Ingredients Required for Tender Pot Roast

Cooking a successful pot roast relies on a harmonious blend of ingredients that work together beautifully. The star of this dish, of course, is the chuck roast, known for its rich flavor and tenderness when slow-cooked. Accompanied by onions, garlic, and a medley of vegetables, this recipe brings out the best in each ingredient. The use of balsamic vinegar adds a tangy depth, while Dijon mustard and brown sugar create a delightful balance of savory and sweet.

• 1 tablespoon olive oil
• 4 pounds chuck roast or blade roast, boneless and trimmed of excess fat
• 2 yellow onions, chopped
• 8 cloves garlic, smashed with the back of a spoon
• 1 pound baby potatoes, white or Yukon gold, you may need to halve them if they are too large
• 4 carrots, large, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons crushed bouillon
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste, freshly ground
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour optional – for a thick gravy
• 2 tablespoons parsley, fresh, chopped, to serve
• 1/4 cup balsamic vinegar

Recipe Steps for Tender Pot Roast

Now it’s time to get your hands dirty and create this mouthwatering Tender Pot Roast. The process is rewarding and allows you to enjoy the wonderful aromas filling your kitchen. Follow these steps for an unforgettable meal.

1. First, heat olive oil in a large skillet or pan over high heat. You want the oil hot enough to sear the meat quickly. Season the chuck roast generously with salt and black pepper. Once the oil is shimmering, carefully place the roast in the pan.
2. Sear the roast on all sides until browned, about 5 to 6 minutes each side. This step locks in the flavors and creates a delicious crust. Once browned, transfer the roast to the bowl of a 6-quart slow cooker.
3. Next, add the chopped onions, smashed garlic, baby potatoes, carrots, celery, balsamic vinegar, Dijon mustard, brown sugar, dried thyme, and crushed bouillon into the slow cooker. Season with additional salt and pepper to taste. These ingredients will create a beautifully flavorful broth.
4. In a separate bowl, mix the beef broth with the plain flour, if desired for thickening. Pour this mixture over the ingredients in the slow cooker. Don’t worry if there are lumps of flour; they will cook out during the long cooking process.
5. Set the slow cooker to low and let it cook for 8 hours, or until the meat is tender and falling apart. You can also check the vegetables; they should be soft and infused with the flavors from the broth.
6. Once the time is up, taste and adjust seasoning if necessary. Add a bit more balsamic vinegar, brown sugar, salt, or pepper to enhance the flavors more.
7. Now it’s time to serve! Slice the meat, garnish with fresh parsley, and drizzle the gravy over each serving. The combination of the tender meat and vegetables creates a comforting dish that’s hard to resist.
8. If you prefer to use an Instant Pot, heat olive oil in the pot and set it to ‘Sauté’. Sear the roast in the pot as described earlier. Then, add the other ingredients and seal the lid. Change the setting to ‘manual’ for 60 minutes on ‘high’ pressure. Allow the pressure to release naturally for 15 minutes, then remove the lid carefully.
9. For those who enjoy oven-cooked meals, preheat your oven to 350°F (175°C). After searing the roast, transfer it to a dutch oven or heavy oven-proof pot. Follow the same steps to add your ingredients; cover and roast for 3 to 4 hours until the meat is tender.
10. Finally, to serve, transfer the roast and vegetables to a warm plate, skim the fat off the cooking liquid, and serve with the pan juices on the side. Enjoy your homemade Tender Pot Roast with your loved ones!

Substitutions and Tips

When making Tender Pot Roast, it’s helpful to have some tips and tricks up your sleeve to make the process smoother. Here are some suggestions to enhance your cooking experience.

• Storage: Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. It can be reheated in the microwave or on the stovetop.
• Freezing: You can freeze the cooked pot roast for up to 3 months. Slice the meat and store it with the gravy for easier reheating.
• Pairing: Consider serving this dish with crusty bread or a fresh salad to balance the richness.
• Garnishing: Fresh herbs like thyme or rosemary can elevate the dish’s presentation and flavor.
• Timing: If using an Instant Pot, remember that the cooking time will be shorter, but adjust accordingly to ensure tenderness.

What to Serve With Tender Pot Roast

When it comes to serving Tender Pot Roast, there are a variety of delicious side dishes that complement the rich flavors of the roast. Here are some ideas to consider:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing. They soak up the gravy beautifully and provide a comforting side.
• Roasted Vegetables: A medley of roasted vegetables such as Brussels sprouts, carrots, and parsnips adds a touch of sweetness and color to your plate.
• Crusty Bread: A loaf of fresh, crusty bread is perfect for mopping up the savory juices from the plate, enhancing your dining experience.
• Green Salad: A light green salad with a tangy vinaigrette contrasts well with the richness of the pot roast, making for a balanced meal.
• Coleslaw: A refreshing coleslaw can add crunch and a bit of tang, providing an interesting textural contrast to the tender meat.
• Occasions: This dish is perfect for family dinners, holiday gatherings, or any cozy evening at home. It’s a dish that brings people together!

FAQ

Conclusion

In summary, Tender Pot Roast is not just a meal; it’s a heartfelt experience that brings warmth to your dining table. The combination of succulent meat and flavorful vegetables makes it a beloved favorite. I encourage you to try this recipe for your next family dinner or gathering. You won’t be disappointed, and your loved ones will thank you for such a delightful dish!

Tender Pot Roast

The ultimate comfort food, Tender Pot Roast features a melt-in-your-mouth roast with delicious vegetables, simmered to perfection. Ideal for family dinners or special occasions, it's an easy weeknight dinner that will satisfy all your cravings. Make it tonight for a warm, hearty meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 10 serves

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive Oil
• 4 pounds Chuck roast or blade roast, boneless and trimmed of excess fat
• 2 Yellow Onions chopped
• 8 cloves Garlic smashed with the back of a spoon
• 1 pound Baby Potatoes white or Yukon gold, you may need to halve them if they are too large
• 4 Carrots large, cut into 2-inch pieces
• 2 Celery Stalks cut into 1-inch pieces
• 2 tablespoons Dijon Mustard
• 1 tablespoon Brown Sugar
• 2 teaspoons Dried Thyme
• 2 teaspoons Crushed Bouillon
• 1 teaspoon Salt or to taste
• 1/2 teaspoon Black Pepper or to taste, freshly ground
• 1 cup Reduced-sodium Beef Broth
• 2 tablespoons Plain Flour optional – for a thick gravy
• 2 tablespoons Parsley fresh, chopped, to serve
• 1/4 cup Balsamic Vinegar

Equipment

• Instant Pot
• Saucepan
• Slow Cooker
• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. First, heat olive oil in a large skillet or pan over high heat. You want the oil hot enough to sear the meat quickly. Season the chuck roast generously with salt and black pepper. Once the oil is shimmering, carefully place the roast in the pan.
2. Sear the roast on all sides until browned, about 5 to 6 minutes each side. This step locks in the flavors and creates a delicious crust. Once browned, transfer the roast to the bowl of a 6-quart slow cooker.
3. Next, add the chopped onions, smashed garlic, baby potatoes, carrots, celery, balsamic vinegar, Dijon mustard, brown sugar, dried thyme, and crushed bouillon into the slow cooker. Season with additional salt and pepper to taste. These ingredients will create a beautifully flavorful broth.
4. In a separate bowl, mix the beef broth with the plain flour, if desired for thickening. Pour this mixture over the ingredients in the slow cooker. Don’t worry if there are lumps of flour; they will cook out during the long cooking process.
5. Set the slow cooker to low and let it cook for 8 hours, or until the meat is tender and falling apart. You can also check the vegetables; they should be soft and infused with the flavors from the broth.
6. Once the time is up, taste and adjust seasoning if necessary. Add a bit more balsamic vinegar, brown sugar, salt, or pepper to enhance the flavors more.
7. Now it’s time to serve! Slice the meat, garnish with fresh parsley, and drizzle the gravy over each serving. The combination of the tender meat and vegetables creates a comforting dish that’s hard to resist.
8. If you prefer to use an Instant Pot, heat olive oil in the pot and set it to ‘Sauté’. Sear the roast in the pot as described earlier. Then, add the other ingredients and seal the lid. Change the setting to 'manual' for 60 minutes on 'high' pressure. Allow the pressure to release naturally for 15 minutes, then remove the lid carefully.
9. For those who enjoy oven-cooked meals, preheat your oven to 350°F (175°C). After searing the roast, transfer it to a dutch oven or heavy oven-proof pot. Follow the same steps to add your ingredients; cover and roast for 3 to 4 hours until the meat is tender.
10. Finally, to serve, transfer the roast and vegetables to a warm plate, skim the fat off the cooking liquid, and serve with the pan juices on the side. Enjoy your homemade Tender Pot Roast with your loved ones!

Notes

It’s better to cook pot roast on the low setting rather than the high setting. Your meat will be tender and delicious every time.

Previous PostEasy Homemade Cranberry Sauce

Next Post Springtime Asparagus Tart

Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.