Pot Roast - Crock Pot or Instant Pot
A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets. The beef is seasoned and seared then added to your slow cooker or Instant pot with a braising liquid—for this recipe you’re going to use beef broth and balsamic vinegar which helps tenderize the meat and add a deeper flavor.
Ingredients1 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 (or 2 tablespoons minced garlic)
1 pound baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
4 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-inch pieces
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme (optional)
2 teaspoons crushed bouillon
1 cup reduced-sodium beef broth (I made 1 Cup broth with Better than Bouillon and did not add the crushed bouillon)
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons plain flour (optional -- for a thick gravy)
2 tablespoons fresh chopped parsley, to serve
InstructionsThere are three main steps to the most perfect Pot Roast, whichever option you choose:
SEAR your roast first: the flavor you get when searing your meat first is incredible. The fat is rendered while juices are sealed. This step is well worth the extra time and dishes. While slow cooking, the meat will release amazing flavor into your gravy.
SLOW COOK using whichever method you like!
The amazing bonus is the rich gravy that get cooked right in the pot to drizzle all over your beef roast!
Crock Pot (Slow Cooker)
Season roast with a good amount of salt and pepper and sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker. Add in all remaining ingredients and cook on low 8 hours. The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavor.
PRO TIP: It’s better to cook pot roast on the low setting rather than the high setting when it comes to pot roast. Your meat will be tender and delicious every time.
Instant Pot (electric pressure cooker)
Heat oil in the Instant Pot and set to ‘Saute’. When oil is hot, sear on all sides until browned (about 4-5 minutes each side). Add in all remaining ingredients and cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
PRO TIP: the natural release portion of electric pressure cooking is an important step. We have found that if you release the pressure immediately after cooking, your beef may toughen up. Letting the pressure cooker sit for 15 minutes during the natural release stage produces a tender result.