beef pot roast

Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it&#x27;s so much tastier than just a watery broth! I like to make this in my slow cooker but I&#x27;ve also added directions for pressure cooker, stove and oven. 

Pot Roast

kg / 4 lb beef chuck roast, rolled ((Note 1))

salt and pepper

olive oil

onion ((large),

garlic (,

carrots (,

celery (,

(250 milliliters) dry red wine ((sub with beef broth))

beef broth (, salt reduced)

(50 grams) flour

rosemary

thyme

potatoes

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

Transfer beef to slow cooker.

In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

Add wine, reduce by half. Transfer to slow cooker.

Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

Remove beef. Rest for 5 minutes, then slice thickly.

Adjust salt and pepper of Sauce to taste.

Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

Instant Pot Pot Roast with Mashed Potatoes and Gravy made with onion soup mix is the easiest, most incredibly tender and juicy roast paired with super creamy mashed potatoes and savory brown gravy!

Instant Pot Pot Roast with Mashed Potatoes and Gravy

dry onion soup mix ((see note for homemade version))

beef broth

6-8 red potatoes, quartered (with skins on)

sour cream

garlic garlic

salt

pepper

water corn starch

Set instant pot/pressure cooker to saute. Salt and pepper the meat generously all over. Drizzle oil in the pot and add meat chunks, allowing to brown for 2-3 minutes, then flip over and sear on the other side for 2-3 minutes. Sprinkle onion soup mix over the meat, add potatoes and broth.&nbsp;

Cover, make sure vent is set to sealed position, and set to PRESSURE COOK or MANUAL for 60 minutes. Do a natural release for 15-20 minutes (don't do anything, just let it naturally depressurize) then quick release (turn valve to VENT) and remove lid once float valve drops down.&nbsp;

Transfer beef to a serving platter and shred with two forks. Use a strainer to remove any fat or large bits from the liquid in the pressure cooker. Set to SOUP setting and move on with the next step.&nbsp;

Transfer potatoes to a large bowl. Add sour cream, salt, pepper, and garlic and hand mash or use an electric hand mixer until creamy and smooth.&nbsp;

By now the liquid in the pot should be boiling. Whisk together cold water and corn starch and stir into the boiling liquid. Season with salt and pepper (taste, add more if needed) and serve over mashed potatoes.&nbsp;

Follow instructions above, but do not cut meat into sections (since it's frozen and very hard to cut through) and skip the searing step. Pressure cook for 90 minutes.&nbsp;

From Frozen

You’ll go mad for this tender and juicy Mississippi Pot Roast. Ranch and pepperoncini bring incredible flavor and the Instant Pot has it on the table in no time at all!

Instant Pot Mississippi Pot Roast

vegetable oil

pepperoncini juice

(1-ounce) Dry Ranch Seasoning Mix

(1-ounce) Au Jus Gravy Mix

pepperoncinis

tbsp butter

Press “SAUTE” on the Instant Pot and heat up the vegetable oil.

Add meat to the hot oil and cook for 5 minutes.

Flip it over and continue to cook for 5 more minutes. Add more oil, if needed.

Remove meat from the Instant Pot and set aside.

Slowly add beef broth to the IP; stir to loosen up all the browned bits from the bottom of the pot.

Whisk in pepperoncini juice.

Transfer meat back into the IP.

Sprinkle ranch seasoning mix and the gravy mix over the meat.

Add pepperoncinis and butter.

Turn off the saute mode.

Close IP with the lid and set the steam release knob to Sealing position.

Press the Manual button (or pressure cook button) and set to 60 minutes HIGH PRESSURE.

When the cooking cycle ends, do a Natural Pressure Release for 15 minutes.

Turn off the pot and release remaining pressure by turning knob to the venting position.

When the pin drops, open the lid.

Remove pot roast from the IP; let rest 10 minutes before cutting.

Serve pot roast with juices. See recipe notes below*

This Slow Cooker Beef will be become your favourite Sunday Roast - incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and slimming friendly.

Slow Cooker Roast Beef

Olive oil cooking spray (or 2 tbsp olive oil)

1.4 kg (3 pounds) beef joint (such as brisket

Salt and pepper to season

60 ml (¼ cup) red

onions

carrots (, halved (add more if you like))

potatoes (, peeled and halved (optional))

tbsp balsamic vinegar

soy sauce ((or Tamari for GF version))

Worcestershire sauce

tbsp concentrated tomato paste

garlic (, minced)

tsp salt

480 ml (2 cups) hot beef stock ((low sodium beefbroth))

Bay leaves

tbsp cornflour (cornstarch) (diluted in 1 tbsp cold water)

Salt and pepper (to season)

tbsp flat leaf parsley (, chopped to garnish)

Take the beef joint out of the fridge for 30 minutes to come to room temperature. Pat the beef dry with kitchen paper and season well with salt and pepper.

Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!

Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.

Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.

Cover the slow cooker and cook your beef joint for 5-8 hours on LOW or 3-6 hours on HIGH. A large topside joint requires around 5-6 hours on LOW setting or 3 on HIGH whereas a brisket can happily cook for up to 8 on LOW and 6 on HIGH. If you can, flip the beef joint over about halfway through the cooking.

Check the beef using a digital thermometer (this is best for a Topside joint which requires less coooking time – Medium rare - 55°C (131°F) | Medium - 60°C ( 140°F) | Medium well - 65°C (149°F) | Well done - 70°C+ (158°F).

Remove the joint from the crockpot and rest for half an hour, loosely covered with foil.

Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.

Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.

Slice the beef against the grain and arrange on a platter with the vegetables. Drizzle with some of the gravy and garnish with fresh chopped parsley.

Serve the roast allowing everyone to pour extra gravy on top - SO YUMMY!

This Slow Cooker Beef will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and suitable for weight loss plans like Slimming World and Weight Watchers.https://www.supergoldenbakes.com/slow-cooker-beef/

Slow Cooker Beef Roast | Supergolden Bakes

This Instant Pot 3 Packet Roast is so easy to make in the pressure cooker! It's tender, savory and it makes its own gravy! Win win!

CRAZY DELICIOUS INSTANT POT 3 PACKET ROAST

3lb beef roast (tough cut)

ranch seasoning (powdered)

Italian dressing mix (powdered)

brown gravy mix (powdered)

beef broth (low sodium) (or water)

cornstarch

Turn the Instant pot on to 'saute' add...

Turn the Instant pot on to 'saute' add the oil and brown the roast on all sides.

Sprinkle the ranch seasoning packet, the Italian dressing...

Sprinkle the ranch seasoning packet, the Italian dressing packet and the brown gravy mix packet over the top of the roast.

Add the beef broth (or water)

Place the lid on the pot, place the...

Place the lid on the pot, place the toggle switch to sealing, and press manual, high pressure for 90 minutes.

Do a Natural Release for 15 minutes and...

Do a Natural Release for 15 minutes and then a Quick Release to release the rest of the pressure in the pot.

Carefully remove the lid.

Remove the roast to a plate to rest

Press the saute function. Make a slurry of...

Press the saute function. Make a slurry of the cornstarch and water to thicken the gravy. Add it to the pot and stir until it thickens.

With two forks, begin to shred the beef...

With two forks, begin to shred the beef roast.

Serve the roast over potatoes or rice and...

Serve the roast over potatoes or rice and drizzle the gravy over the top. Enjoy!

Tender, slow-cooked, flavorful beef pot roast with golden potatoes and savory carrots. How to make the most flavorful, moist, and tender pot roast at home.

Perfect Beef Pot Roast

Salt

Pepper

medium Onions ((finely diced))

Carrots ((cut into large pieces))

lb. Yukon Gold Potatoes ((bite-size pieces))

Garlic Cloves ((minced))

Beef Broth

Thyme

Tablespoon Brown Sugar ((optional))

Salt + Pepper ((to taste))

Sprinkle beef roast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add oil. Place beef roast in skillet and cook for 4-5 minutes per side.

Place roast in a slow cooker. Cover with onions, carrots, yukon gold potatoes, and garlic. Pour beef broth over roast. Sprinkle with thyme and brown sugar.

Cook on LOW setting for 8 hours. Remove lid and remove the roast from the slow cooker and place on a platter. Take two forks and shred the roast, removing any fat from the roast. Taste the carrots and potatoes and add more salt and pepper, if needed.

When ready to serve, ladle some of the beef broth onto the beef roast to keep it moist and flavorful. May garnish with chopped fresh parsley, if so desired.

Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner! 

Slow Cooker Beef Roast

chuck

steak seasoning

Italian seasoning

baby carrots

potatoes ((I useded red), chopped into 2 inch pieces)

onion

celery

black pepper ((or

garlic powder

onion powder

water

corn starch

Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.

Minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.

Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.

Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!

This Mississippi Pot Roast Recipe is the most tender, flavorful, melt-in-your-mouth beef roast recipe and is made with only five ingredients. This is the best beef pot roast recipe ever and is slow cooked in a crockpot.

Mississippi Pot Roast

Chuck Roast

packet Ranch Powder ((Hidden Valley))

Au Jus Gravy Mix Packet

Pepperoncini Peppers ((jarred))

Butter ((unsalted

Salt and Pepper ((optional))

Place the chuck roast in the crockpot. Sprinkle ranch powder and au jus gravy mix all over the beef roast.

Place pepperoncinis on top of the roast. Place a stick of butter on the top of the peppers.

Put the lid on and set it on the low setting. Cook for 8-9 hours. Do NOT open the lid to check on the roast until it has cooked for at least 8 hours on low. This roast may be cooked on high for 5 hours but I wouldn&#39;t suggest it as it won&#39;t be as tender.

Shred the beef with two forks. Taste for seasonings and add salt and pepper, if needed. Serve with the gravy on top of mashed potatoes.

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Top 8 beef pot roast recipes from across the web

The most viewed beef pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pot Roast

Instant Pot Pot Roast with Mashed P...

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Perfect Beef Pot Roast

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The most viewed beef pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine