Nothing completes a Sunday pot roast like a fresh chopped salad and some perfectly soft and buttery rolls!
Pot Roast Ingredients
I’ve given you three ways to cook the roast but the ingredients are all the same. Exact measurements can be found in the recipe card below.
Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds. Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor. Salt and Pepper: This is for generously seasoning the roast before searing. Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots. Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes. Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower. Beef Broth: Make your own or buy prepackaged beef broth. Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth. Worcestershire Sauce: Boosts and intensifies the meaty flavor. Garlic: Use fresh minced garlic for the best taste. Onion and Garlic Powder: Adds the best savory flavor! Salt and Pepper: This is to add to the sauce.
How to Make the Most Tender Pot Roast
Whether you choose to cook this in a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.
Cooking a Roast in the Slow Cooker
Cooking a Pot Roast in the Oven
Cooking a Pot Roast in the Instant Pot
Picking meat for a pot roast For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender. Here is my post all about different cuts of meat for additional information! Why do you sear the meat? Don’t skip this essential step! Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough. Size: The size of meat and vegetables matter. If your roast is too large for your pan, Instant Pot, or slow cooker, you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking. Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
In the Refrigerator: Cool the roast and vegetables and store them in an airtight container for up to 4 days. In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat it in a pan on the stove.
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