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Tender Pot Roast

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!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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.