Pot Roast Recipe

Name: Pot Roast Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Cuisine: American
Ingredients: 0 pieces Olive Oil (olive oil); 1 lb Roast Beef (1 (3-5) pound boneless roast beef (brisket, chuck roast, or round roast)); 3 cup Beef Stock (3 cups beef stock or broth (divided)); 3 tbsp Worcestershire Sauce (3 tablespoons Worcestershire sauce (or coconut aminos)); 2 tsp Stone House Seasoning (2 teaspoons Stone House Seasoning); 1 lb Red Potato (1 pound red potatoes (cut into bite-sized pieces)); 2 pieces Yellow Onion (2 medium onion (cut into wedges)); 1 lb Carrot (1 pound carrots (cut into 1 1/2 inch slices)); 4 pieces Celery (4 stalks celery (cut into 1 1/2 inch slices)); 3 sprig Thyme (3 sprigs fresh thyme); 1 sprig Rosemary (1 sprig fresh rosemary); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 tbsp Water (1 tablespoon cold water); 1 cup Drippings (1 cup drippings or beef broth)

Pot Roast Recipe - Main Course (American)

255 minAmerican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Olive Oil0 pieces · olive oil
Roast Beef1 lb · 1 (3-5) pound boneless roast beef (brisket, chuck roast, or round roast)
Beef Stock3 cup · 3 cups beef stock or broth (divided)
Worcestershire Sauce3 tbsp · 3 tablespoons Worcestershire sauce (or coconut aminos)
Stone House Seasoning2 tsp · 2 teaspoons Stone House Seasoning
Red Potato1 lb · 1 pound red potatoes (cut into bite-sized pieces)
Yellow Onion2 pieces · 2 medium onion (cut into wedges)
Carrot1 lb · 1 pound carrots (cut into 1 1/2 inch slices)
Celery4 pieces · 4 stalks celery (cut into 1 1/2 inch slices)
Thyme3 sprig · 3 sprigs fresh thyme
Rosemary1 sprig · 1 sprig fresh rosemary
Cornstarch1 tbsp · 1 tablespoon cornstarch
Water1 tbsp · 1 tablespoon cold water
Drippings1 cup · 1 cup drippings or beef broth

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Steps

1Prep. Preheat oven to 350º F.
2Sear roast. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast and sear on all sides, about 3 minutes per side. Carefully remove the pot roast from the Dutch oven using tongs and place onto a large platter or a rimmed baking sheet. Optional: Deglaze the pan by pouring 1 cup of beef broth or red wine into the Dutch oven. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the Dutch oven.
3Add vegetables and seasonings. Add in the beef broth or red wine (if didn't deglaze the pan), Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
4Cook the pot roast. Cover and place in the oven until the roast is fork tender and easily pulls apart with two forks. Plan 1 to 1 1/2 hours per pound. Check for an internal temperature of 202º F when checked with an internal thermometer. If the meat doesn't easily pull apart, it needs to cook longer.
5Slow Cooker Classic Pot Roast
6If the slow cooker doesn't have an in-pot browning method (see your slow cooker's instructions), follow instructions above for searing the roast. Then, transfer the seared pot roast to the insert of a slow cooker. Deglaze the pan as instructed above and pour into the slow cooker along with the remaining beef broth and/ or red wine, Worcestershire sauce, Stone House Seasoning, the vegetables and the herbs. Cook on the low setting for 6-8 hours, depending on your slow cooker.
7Instant Pot Classic Pot Roast
8Set your Instant Pot to the Saute function. Drizzle olive oil into the Instant Pot insert pot. Add your roast and sear on all sides until browned, about 3 minutes per side. Carefully remove the roast from the Instant Pot using tongs and place onto a large platter or a rimmed baking sheet.
9Deglaze the pot by pouring 1 cup of beef broth or red wine into the pot. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the pot. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
10Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve.
11Pot Roast Gravy (Optional)
12Whisk together cornstarch and cold water until smooth to make a slurry. Add pan drippings or beef broth to a saucepan over medium heat. Slowly whisk the slurry into the simmering drippings until smooth and thickened. Remove from the heat and serve with the pot roast.