pot roast

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

olive oil

beef brisket

Kosher salt

black pepper

garlic,

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes, QPR.

Chuck Roast with Balsamic and Dijon

Chuck Roast

yellow onion, chopped

balsamic vinegar

Dijon mustard

thyme

beef broth

salt & black pepper

Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.

Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.

Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.

Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ujfvmjtkqd1htocftumq.mp4

Chuck Roast with Balsamic & Dijon

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Perfect Pot Roast

Salt and black pepper

chuck

onions,

red wine, optional

rosemary

Generously salt and pepper the chuck roast. 

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 

Add in the onions and the carrots, along with the fresh herbs. 

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

If using a slow-cooker, would you slow cook on high or low?<div><br /></div>

This is a great basic recipe.  I include mushrooms, celery, finer chopped shallot and chopped garlic to the veggie mix along with halved new potatoes occasionally.  I use a lot more wine than suggested and less beef broth.  I think it adds to the depth of flavor without letting the dish to become too salty.  A basic Chianti DOCG, Syrah based wine from Southern France or a rustic not so fruity Malbec or Carmenerre from South America are good choices.  They are inexpensive and provide the type of flavors needed for the dish.  Avoid cloyingly sweeter reds.  When I don't add potatoes, I serve it over wide egg noodles.  As some have said a little flour dusting on the meat goes a long way to adding some thickness to the broth.  Good dish to get in the oven then watch football smelling it cook! 

An appropriate name for this recipe.  Make sure to cook roast AS LONG AS NEEDED to be "fall-apart tender".  I checked on the roast after cooking for about three hours and it seemed tough to me (disappointed) but I followed my gut and left it in the oven for longer.  When I checked it again--it was falling apart.  So glad I was patient.<br />

So I did an A/B test on this. Test A was as written. Test B was to do everything above up to an including deglazing the pot. Then I added the liquid and the rest of the ingredients to a slow cooker and set to cook on low for 10 hours. Test A was better -- and really made a pot roast convert out of me. Test B wasn't horrible, but the meat wasn't as tender and the seasoning didn't come through for whatever reason. Yay, science!!

This is the best recipe for pot roast ever!  If you make it...please don't change it to much. It is perfection as it is. I added halved red potatoes that I browned just like the onions. Otherwise I remained loyal to the directions. This is my go to pot roast from now on. I used a cast iron Dutch oven. I had a just under three lb. Chuck roast. It was fall apart in three hours. I thickened the broth with corn starch. Perfect!!!!

I have made this recipe over and over again. I've used different types of beef cuts, I've added different vegetables and my own favorite spices. And no matter what, it ALWAYS turns out perfectly. This is by far the best pot roast recipe I've ever used. It's a permanent staple in my recipe box now. :)

Great basic recipe! I add a couple tablespoons of tomato paste, chopped garlic and a splash of balsamic vinegar.  delicious!!

Great recipe!  I've made this recipe several times with enormous success. However, I'd call out three keys for success: 1.  More oil and time to Saute the carrots than the recipe states; brown surfaces are the key (guests have applauded the carrots); 2.  Use a dark-rich wine to de-glaze your pan (like a cheap Shiraz--Yay!) and, 3.  Use very little Thyme (roughly half the amount called for in the recipe to attain a much "brighter" finish.  Amazing dish and love the video! :)

Why do they never tell you what kind of wine to use. There are tons of red wine. They do this with every recipe. They do it with white wine too.

https://www.foodnetwork.com/videos/rees-perfect-pot-roast-0216872

Lots of trial and error went into the recipe for Ree's Perfect Pot Roast. Now the meat in this dish is so tender it falls off right off the bone.

Ree Drummond's Perfect Pot Roast

The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. And also unlike a slow cooker recipe, our sauce is simmered to reduce a little which concentrates the flavors. What you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.

The Best Pot Roast

beef

4 tablespoons kosher salt

vegetable oil

2 large onions, cut into 2-inch wedges

4 cloves garlic, finely grated

tomato paste

dry red wine

2 bay leaves

all-purpose flour

chicken broth

7 carrots, peeled, cut into 3-inch pieces

4 stalks celery, cut into 3-inch pieces

red potatoes, quartered (halved if small)

Chopped flat-leaf parsley,

Chopped chives, for garnish

Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

Arrange a rack in the lower third of the oven and preheat to 275 degrees F. 

Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. 

Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.  

Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.  

Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. 

Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives. 

I was scared at first with no reviews but this is AMAZING!!! The carrots and potatoes were tender to the fork. The beef was delicious! 

<div>I'm going to try this recipe soon. I wonder, though, if the vegetables are mushy (too soft) if they are cooked as long as the meat.  I may try to add them to the pot after 1 hour of cooking roast.</div><div>Can anyone tell me how soft the vegetables are?<br /></div>

I have tried many pot roast recipes and they were never good. This one is amazing!  The meat and vegetables are tender, juicy, and flavorful.   I used 3TB of salt on the meat based upon the comments and it was not salty.  The vegetables were soft so if you prefer them firmer, add them a little bit later.

So good! We make roast all the time and love this recipe.

A bit too much salt, but it’s delicious. I will make it again but will reduce the salt on the meat slightly. 

This was really delicious, and not difficult to make. After I salted the roast, it was in the fridge for about 5 hours. The flavor was great. And I love the sauce too.

My meat was falling apart but the flavor was still there. I added a little bit of thyme to the roast before putting it in the oven just because I've always used some kind of herb in these dishes, although it probably would have been fine on its own. Be careful of all the fat that accumulates at the top. Some people are Ok with it but others might want to skim it off, depending on how fatty your meat was.

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Slow Cooker Pot Roast

beef chuck roast

salt and black pepper

all-purpose flour,

carrots,

celery,

onion,

garlic, mashed

red wine

bay leaves

allspice

parsley leaves, chopped

Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.

Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

OMG  I have never made a roast that came out as good.  Made mashed potatoes to go with this.  Requests for recipe.  Never made the gravy first, what a difference.  Loved the gravy and all the seasoning.  I felt like I turned out a dinner that a professional chef would cook.

<span>I made this roast a few weeks ago for my boyfriend who is very particular about his food as he was raised on his Italian mother's cooking.  He was very impressed!!  I followed the recipe with a few exceptions;  I doubled the garlic, carrots, and onion, omitted the allspice, and used dried thyme as I couldn't find any fresh.  Also added dried rosemary... I added about 6 red potatoes cut into quarters as well... can't have potroast without potatoes!  Red potatoes hold their shape and have a better consistency when they've been cooked with liquids, I've found.</span><br /><span>  I'm making this again today for my parents and grandmother, who is a gourmet chef.  I'm sure she'll be just as impressed....it's that good!!!</span><br /><br />

Made this tonight. Awesome flavor. Added potatoes like some others did. 

My favorite pot roast recipe!  My whole family loves it!  We add  potatoes as well!  

When I don't feel like making pot roast in the oven this is the recipe I use.  It is very delicious and make the house smell so good.  Don't forget to sear the meat first. You won't be disappointed.  I serve applesauce on the side.<br />

Serviceable recipe. Used a 2-lb eye roast in a 3.5 qt slow cooker and it was done in 4 hours. Made all the gravy. Omitted celery since I thought it would be weird. Pearl onions might have been better than regular onions. Didn't taste allspice. Served with mashed potatoes.

The recipe is fine, but I modified it and made it better.  I started by browning 1/4 cup of diced pancetta in a little olive oil.  Remove the pancetta with a slotted spoon and set aside.  Follow the recipe until the meat is browned and then blaze with a Tablespoon of Cognac.  Please be careful and don't burn yourself or your house down.  The cognac will help deglaze the pan.  Remove the meat to the slow cooker and follow the recipe.  Also, I get concentrated sun dried tomato paste in a tube (like tooth paste) so I don't have to open a can of tomato paste for a few tablespoons.  I use a beef chuck Eye Roast (less fat and smaller and the pancetta makes up for the less fat) so I cut the recipe in half.  YOU WILL LIKE THIS.  

I had the slow cooker on low but just turned it up to high so it will bet done sooner.  I added a few red potatoes cut into fourths.  Who ever heard of a pot roast without potatoes?  I can't wait until it's done.  I'm sure it will be delicious.  

Very good.  Tasted like Mom used to make.  Very easy to put this together and walk away for several hours.  My cooker cooks super slow so I used high (just fine).  Added a cup of mushrooms and 4 halved potatoes.  Regarding reduction vs. gravy: save the reduction for short ribs.  I like gravy, potatoes and vegetables with pot roast.  Also, like bowl food.  I serve it in large pasta bowls with crusty bread.  Chuck is the only way to go.

No need for knives with this meal! We added potatoes and sliced mushrooms for the last hour of cooking. 
Two thumbs up 

Sear and pressure cook your pot roast in a versatile Instant Pot® and cut down on the time it would take to get dinner on the table.

Instant Pot Pot Roast

dry red wine

broth

potatoes

celery stalks, diced

yellow onions,

Food Network Kitchen’s Instant Pot Pot Roast.

Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.

Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes. 

Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables. 

Too Much Starch that burns to bottom and causes burn error and will not cook. After looking at many other recipes on web gravy made AFTER cooked. Also every recipe puts the meat on bottom and potatoes, etc on top. Lesson learned on this. Had to take out and put in my crock pot so can cook next day. Was so looking forward to eating this as it smells so good. But instaead I had to go out to dinner as was getting too late to cook anything.<br />

This recipe needs some serious tweaking. If you pressure cook your vegetables and meat together, the meat will be good however the vegetables will be inedible. A better solution might be to cook your meat first at the suggested time, release the pressure and add your vegetables and pressure cook for 10 minutes. 


The carrots and potatoes were very overcooked.  Yucky almost bitter taste to the carrots.  I will go back to my old recipe that pressure cooks the meat for about 1/2 hour, then adds the veggies and cook additional time.  Veggies are cooked through but tender that way.

It was the first thing I ever made in my Insta pot and it was amazing!

Turned out pretty good. Used all ingredients in recipie except garlic, love garlic just not today. My roast was smaller, about 2 1/2 lbs so cooked for 60 minutes then added veggies for 5 mins. Meat was tender and veggies were done.

A frozen chicken can be cooked on high in 30 minutes in the instant pot. I was wondering why it should take 90 minutes on high for this fresh veggie and thawed meat recipe. I did 45 minutes on low pressure and it was flavorful, but still overdone. Mushy potatoes, indiscernible onions, meat totally falling apart. A spoon would be the only eating utensil needed. The best part of this was the flavor. Don’t disregard this recipe, just tweak it.  

I was bummed. Smelled amazing but when it came to the pressure cook part I kept getting a burn notification. I cleaned the pot three time before I put it in my slow cooker for the meat day. Had to go out for dinner. This was not a good one for us. :(

I loved the flavor (used a cab franc n fresh herbs from garden: thyme, sage, oregano n parsley) and my veggies were what I'd expect in a pot roast dish,with the potatoes perfect and carrots almost too mushy but just on the edge. My issue was putting in the flour before the meat cooked which, as expected, caused burning on the bottom. I thought I'd get the bitter taste but didn't. Next time I'll thicken the liquid AFTER like my old recipe states. My meat was a little larger so wasn't as tender either. Next time I'll buy smaller or add more time. 

<span> I'm not sure where my comment went from the other night but I tried this recipe Sunday and followed it word for word.  Kept getting burn notices.  After removing the contents and completely scrubbing the pot twice, I gave up on the third time and put it all in my crock pot.   Since it wasn't done til after 11:30 p.m., we had it the next night and it was good.  Nothing to write home about but good nonetheless.    I'm wondering if putting the veggies on TOP of the meat might prevent the burning.   </span>

<div>Aren't the vegetables total mush after this long on high pressure?</div><div>Does anybody have a suggestion for adding them later?</div>

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

Pot Roast

beef shoulder

extra virgin olive oil

Salt, pepper, and Italian seasoning

onions, onion

bay leaf

carrots, peeled and cut into 2-inch segments

"Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes."

"What abut putting mushrooms on top of the carrots?  It sounds so good I am making it now."

Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.

"I’ve been making this recipe for years.  It’s spot on every time. Falls apart as I’m taking the roast out of the pot.  Everyone in the family loves it. Thank you for sharing."

"I added a packet of dry onion soup mix on top of what was called for in the recipe. I'm not \r\n   lying when I say that this is the best pot roast that I have ever made. I can't believe how the \r\n   roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it \r\n   on the stove top and simmered it for 5-1\/2 hrs. which was probably too long but it couldn't \r\n   have turned out more perfect. I am thrilled! Thank you."

"Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!"

This Pot Roast is perfectly seasoned and served with tender vegetables!

chuck roast (or rump roast)

onion

carrots

celery

baby potatoes

beef broth (or as needed)

garlic (coarsely chopped)

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side.

Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast and bring to a boil over medium-high heat. Add bay leaf.

Bring just to a simmer on the stovetop. Once the broth is simmering, cover and place in the oven and bake 2 hours.

Add potatoes and carrots and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

We took the viral, melt-in-your-mouth Mississippi pot roast and made it in an Instant Pot® multi-cooker, cutting the overall cook time by more than half. The ranch seasoning and sliced pepperoncini provide just the right amount of spice and tang. The result is a flavorful, fork-tender dish you can make any night of the week.

Instant Pot Mississippi Pot Roast

canola oil

1-ounce packet ranch seasoning mix,

pepperoncini

Mashed potatoes,

Food Network Kitchen’s Instant Pot Mississippi Pot Roast.

Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.

Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs. 

Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it’s okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.  

Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat. 

Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes. 

Looking for an easy pot roast recipe? This Crockpot Pot Roast and Potatoes Recipe from Delish.com is the best.

Slow-Cooker Pot Roast and Potatoes

lb. beef chuck

kosher salt

Extra-virgin olive oil, for drizzling

apple cider vinegar

onion, chopped into 1" pieces

cannellini beans

garlic

c. chopped parsley

This Amish pot roast is packed full of flavor and loaded with mouth-watering juices! This is truly a downright delicious dinner recipe!

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