oven pot roast

This Amish Chuck Roast recipe is an easy one pot meal that works well in the pressure cooker, slow cooker, or oven!

Amish Chuck Roast Recipe {for the Pressure Cooker, Slow Cooker or Oven}

beef chuck roast

Salt and pepper,

olive oil, divided ( )

Coca Cola

(1 ounce) envelope dry onion soup seasoning mix

onion,

lb. baby gold potatoes, not peeled

c. baby carrots

Season both sides of the chuck roast with salt and pepper; set aside.

Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."

When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.

While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag.  Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix.  Toss to coat.

Transfer seasoned vegetables to the Instant Pot and arrange around the roast.

Pour cola over everything.

Place lid on Instant pot with steam valve closed.

Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure. I used 70 minutes for my 1.75-lb. roast, but you can adjust the timing according to the size of your meat.

Do a natural release for at least 10 minutes, then quick release.

Remove roast from pot, slice, and serve with vegetables.

INSTANT POT INSTRUCTIONS:

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.

Transfer the roast to a large slow cooker.  Add seasoned vegetables to the pot and pour cola over everything.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

SLOW COOKER INSTRUCTIONS:

Preheat oven to 350 degrees F.

Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything.

Cover tightly with a lid.

Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!

OVEN INSTRUCTIONS:

Just a few pantry ingredients create a flavorful, tender and juicy Mississippi Pot Roast -- an easy dinner for the oven, Crock Pot or Instant Pot!

Mississippi Pot Roast

(3-4 lb.) boneless chuck roast

all-purpose flour

olive oil

water beef broth

(1 ounce) packet au jus gravy mix ((such

(1 ounce) packet dry ranch dressing and seasoning mix ((such

peppers

Preheat oven to 275°F.

Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.

Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.

Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!

Return the roast to the pot with the water.

Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.

Bake for 3 hours, or until the roast is fall-apart tender.

Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.

In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.

Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.

Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender.

Set the Instant Pot to &quot;Saute,&quot; and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.

Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!

Switch Instant Pot setting to &quot;Manual&quot; and set for 60-80 minutes on &quot;HIGH&quot; pressure.

Remove roast from pot, shred with two forks, and serve.

Craving the best Cook Frozen Chuck Roast in 4 Hours? Try my simple herb-glazed version! So juicy and flavorful, it&amp;apos;s perfect for weeknights or… #easy_beef_recipe #frozen_chuck_roast #oven_pot_roast 

Savory Slow-Cooked Frozen Chuck Roast in 4 Hours

chuck

salt

black pepper

garlic powder

onion powder

thyme

carrots,

potatoes,

beef broth

red wine (optional)

Fresh parsley, finely chopped (optional)

Step 1

Optional: Sear the frozen chuck roast in a pan with olive oil for 2-3 minutes to enhance flavor.

Step 2

Season the roast generously with salt, pepper, garlic powder, onion powder, and thyme.

Step 3

Place chopped onions, carrots, and potatoes at the bottom of the slow cooker or Dutch oven.

Step 4

Place the seasoned roast on top of the vegetables.

Step 5

Pour beef broth and red wine over the roast.

Step 6

Cover and set the slow cooker to low for 4 hours, or simmer in a Dutch oven at 325°F for 4 hours.

Step 7

Ensure roast is fork-tender and the internal temperature reaches 195°F.

Step 8

Remove the roast and let it rest for 10-15 minutes before slicing.

Step 9

Serve with the vegetables, garnished with fresh parsley if desired.

A fork-tender beef chuck roast recipe with potatoes and carrots, slow-roasted in a beefy gravy made with Lipton onion soup mix.

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