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.

Mama's Pot Roast

Salt & pepper

Lipton Beefy Onion Soup Mix

water, divided

carrots

onions

cornstarch

This easy oven-braised pot roast is made with a whole beef chuck roast, carrots, celery and onion, slowly cooked until the beef is fall-apart tender. Everything cooks in one pan with a simple homemade beef gravy made from tomato paste, beef stock, Worcestershire sauce and herbs – no packet gravy in sight. Serve The BEST Beef Pot Roast recipe with creamy mashed potatoes for the ultimate comforting family dinner. The hands-on preparation is minimal and the leftovers are just as delicious the next day.

The BEST Beef Pot Roast Recipe

1.2–1.6 kg (2½–3½ lb) beef chuck roast (see note 1)

tsp sea salt flakes,

½ tsp freshly cracked black pepper,

brown onions, finely diced

celery stalks,

garlic (approximately 6 cloves)

tomato paste

tbsp plain (all-purpose) flour

litre (4 cups) beef stock

Worcestershire sauce

bay leaves

g (1½ oz) cold unsalted butter

tbsp cornflour (cornstarch)

water

Preheat the oven – Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).

Brown the beef – Pat the beef dry with a paper towel and season all over with the salt and pepper. Heat the olive oil in a large, heavy-based oven-safe casserole dish (see note 2) over medium–high heat. Add the beef and sear for 4–5 minutes on each broad side, then brown the edges. Transfer to a plate.

Cook the vegetables – Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the carrot and celery and cook for a further 2–3 minutes, stirring occasionally.

Add the garlic – Add the garlic and cook, stirring, for 30 seconds.

Build the gravy base – Add the tomato paste and cook for 1 minute.

Add the flour and stock – Sprinkle over the flour and stir for 1 minute. Pour in the beef stock, then add the Worcestershire sauce, thyme and bay leaves. Stir well and bring to a gentle simmer.

Braise the beef – Return the beef and any resting juices to the dish, nestling it among the vegetables. Cover with a tight-fitting lid (or cover very tightly with a double layer of foil – see note 3) and transfer to the oven. Cook for 2 hours.

Turn the beef – Remove the dish from the oven and carefully turn the beef over. Check that there is still plenty of braising liquid in the dish (see note 4). Cover and return to the oven for another 2 hours.

Check for tenderness – At the 4-hour mark, insert a fork or small knife into the thickest part of the beef. There should be very little resistance and the beef should pull apart easily. If it still feels firm, cover and continue cooking for 30 minutes, then check again. Continue cooking in 30-minute intervals until beautifully tender. For a thick chuck roast, expect approximately 4½ hours total, although the tenderness of the beef is more important than the exact cooking time (see note 5).

Let it sit – Remove the casserole dish from the oven and leave the beef to sit in the braising liquid with the lid on for 10 minutes. Discard the thyme stalks and bay leaves.

Finish the gravy – Stir the cold butter through the hot gravy (if using) until melted and glossy. Taste and season with additional salt and pepper if needed. If you&#039;d prefer a thicker gravy (see note 6).

Serve it pulled or sliced – For a rustic pot roast, leave the beef in the casserole dish and use two large spoons or forks to gently pull it into large pieces. It should come apart very easily. Alternatively, carefully transfer the beef to a chopping board and slice it across the grain. The beef will be extremely tender, so don&#039;t expect neat, perfect slices – that&#039;s not the goal.

Serve – Serve the beef with the braised carrots and celery, plenty of creamy mashed potatoes and generous spoonfuls of gravy. Finish with fresh thyme leaves.

Made this recipe today. Absolutely the best pot roast . Very good and easy instructions/helpful/tips. Flavor and tenderness of roast was outstanding. Gravy was just amount of thickness without adding cornstarch for us. If you get a chance make it this way.

https://www.youtube.com/watch?v=4N92lKvBUwI

This is the pot roast recipe I come back to again and again – tender slow-cooked chuck roast, carrots and celery with a rich homemade gravy, all begging to be served over creamy mashed potatoes. The biggest tip? Don't rely solely on cooking time. If your beef is still firm, keep cooking. Once a fork slides easily into the thickest part and the beef pulls apart effortlessly, it's ready.

Minimal hands-on prep, plenty of leftovers and one seriously good family dinner.

Find the recipe on my website 👇🏻

Want more dinner inspiration? Find my best-selling cookbooks, here 👇🏻

#potroast #chuckroast #beefrecipes

Pot Roast Recipe | Fall-Apart Beef with Rich Gravy

Top 5 oven pot roast recipes from across the web

The most viewed oven pot roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Amish Chuck Roast Recipe {for the P...

Mississippi Pot Roast

Savory Slow-Cooked Frozen Chuck Roa...

Mama's Pot Roast

The BEST Beef Pot Roast Recipe

Top 5 oven pot roast recipes from across the web

The most viewed oven pot roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Amish Chuck Roast Recipe {for the P...

Mississippi Pot Roast

Savory Slow-Cooked Frozen Chuck Roa...

Mama's Pot Roast

The BEST Beef Pot Roast Recipe

The most viewed oven pot roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine