pot roast recipe

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast {The BEST EVER Pot Roast}

(3-4 pounds) chuck roast

ranch dressing mix

au jus gravy mix

butter

pepperoncini peppers

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

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This Mississippi Pot Roast  is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast

Instant Pot Pot Roast with tender beef, potatoes, carrots and a flavorful gravy. This easy pot roast recipe is the perfect meal for Sunday dinner.

Instant Pot Pot Roast

beef chuck roast

Kosher salt

black pepper

olive oil

onion (coarsely chopped)

garlic (minced)

tomato paste

Worcestershire sauce

beef broth

thyme (or 1 teaspoon dried thyme)

carrots

baby potatoes

cornstarch

Cut the beef chuck roast in half.

Sprinkle the salt, pepper and 1 teaspoon dried thyme (if not using fresh thyme) on all sides of the beef. (If using fresh thyme sprigs you will add them later.)

Heat the olive oil in the Instant Pot using the saute setting until hot.

Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. Do not move the beef until you are ready to turn it; once it has seared it should easily release from the bottom of the pot. After browning the beef on both sides transfer it to a clean plate.

With the Instant Pot still on saute mode, add the onion to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot.

Add the tomato paste, Worcestershire sauce and beef broth. Stir and scrape up any browned bits from the bottom of the pot.

Place the beef back in the pot. If using fresh thyme sprigs add them now.

Close the Instant Pot lid and turn the steam release valve to the sealing position. Cook on Manual/Pressure Cook, high pressure, for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes and then quick release any remaining pressure by turning the valve to the venting position.

Open the Instant Pot and add the carrots and potatoes on top of the beef. Close the lid and pressure cook for 10 minutes more on high pressure using the Manual/Pressure Cook function. When the cook time ends allow the pressure to release naturally for 10 minutes.

Remove the beef and vegetables from the Instant Pot. Discard the thyme stems. Use two forks to shred the roast into chunks.

Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on saute mode. Stir together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and pour into the liquid in the pot. Cook, stirring occasionally, until gravy has thickened slightly.

Serve pot roast with the gravy.

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

Perfect Pot Roast

chuck roast (or rump roast)

onion

celery

red wine

beef broth (or as needed)

garlic (coarsely chopped)

rosemary

thyme

bay leaf

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).

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

Chicken pot roast is a cozy and rustic one-pot chicken dinner, filled with lots of aromatic vegetables and savory juices!

Chicken Pot Roast

baby yellow potatoes, quartered

carrots,

parsnips,

fennel bulb,

onion,

Olive oil

Sea salt

Black pepper

Herbes de Provence

chicken stock/broth

white wine

(3 1/2

parsley

Preheat the oven to 400°, and prepare a large Dutch oven or oven-safe pot.

Add the quartered potatoes, carrots, parsnips, fennel, onion and garlic to a large bowl, drizzle with a good splash of olive oil, and sprinkle with a couple of good pinches of salt and pepper, and about half of the Herbes de Provence; toss to coat, and scatter on the bottom of the pot.

Next, pour the chicken stock/broth and the wine over the veggies.

Place the chicken in front of you on a work surface, and drizzle it with about 2 tablespoons of olive oil, rubbing it into the skin; next, season all sides of the bird and the cavity with a total of about 2-3 teaspoons of the sea salt and about 1 teaspoon of black pepper (you need to season this much meat quite liberally), then sprinkle over the rest of the Herbes de Provence.

Tuck the wing tips behind the chicken, and simply tie the legs together with some kitchen twine to help keep the chicken more “together” as it roasts; then, insert a digital thermometer into the thickest part of the breast horizontally, taking care not to touch the bone.

Place the chicken, breast-side up, on top of the vegetables, and place the pot into the oven (uncovered), and roast until the temperature registers 165° (roughly 1 ½ hours, depending on the size of  your chicken).

Once roasted, using tongs or two spoons, carefully tip the chicken forward so that any accumulated juices run out of the cavity and onto the veggies, then allow the chicken to rest for about 15-20 minutes.

Once rested, sprinkle the herbs over top and serve, cutting slices of chicken and enjoying spoonfuls of veggies in sauce alongside. (I'll usually lift the chicken out of the pot and set it on a board for a moment, and give the veggies a little stir to incorporate them with the juices; then, I return the chicken back on top of the veggies and serve.)

Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker. Choose a boneless chuck roast for the richest taste or a rump roast if you prefer lower fat for this pot roast recipe.

Savory Slow Cooked Pot Roast

chuck roast

potatoes

onions

McCormick® Slow Cookers Savory Pot Roast Seasoning

water

Utterly perfect fork tender, melt in your mouth pot roast, with delicate potatoes, sweet carrots, sits in a perfectly seasoned broth. This recipe is super simple but will make you feel like you&#039;ve spent all day cooking.

Melt in Your Mouth Pot Roast Recipe

salt and pepper

carrots (sliced)

onion powder

garlic powder

salt

pepper

In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking.  Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a 5 quart slow cooker add the carrots, potatoes, and onion.  Place the roast on top.  In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.  Pour over the top of the roast.

Cook on low for 10 hours or until tender.

To make in the slow cooker:

Press the sauté button on the instant pot and wait for it to say "HOT".  Add in the olive oil.  Salt and pepper the beef and slice the beef in half if it doesn't fit.  Working in batches, sear on each side for 2-3 minutes.

Place the carrots, potato, and onion into the bottom of the instant pot.  Place the meat on top.  In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.  Pour over the top of the roast.

Cook on high pressure for 60 minutes and then do a natural release.

To make in the Instant Pot:

Preheat oven to 425 degrees.  In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking.  Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a large casserole dish add the carrots, potatoes, and onion.  Place the roast on top.  In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper.  Pour over the top of the roast.  Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

To roast in the oven:

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Utterly perfect fork tender, melt in your mouth pot roast, with delicate potatoes, sweet carrots, sits in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.

Pot Roast Recipe

Instant Pot pot roast recipe with root vegetables. The secret to amazing flavor is to first brown the chuck roast before pressure cooking.

chuck

kosher salt (divided)

black pepper (divided)

yellow onion (½-inch dice)

all-purpose flour

dry red wine

balsamic vinegar

beef stock

baby red potatoes

Cut the roast into a minimum of 2 pieces (3 to 4 pieces reccomended for better texture). Trim any excess fat and dry the surface with a paper towel.

Evenly season the beef on all sides with about 1 teaspoon salt and ½ teaspoon black pepper.

Select &quot;Saute&quot; on the Instant Pot. Allow to heat, it will indicate &quot;Hot&quot; on the display when ready.

Add olive oil to the pot. Once hot, add beef and brown each side for 5 minutes. Sear each edge for 1 minute. Transfer to a clean plate.

Add onions to the pot, saute until tender and lightly browned, scraping the bottom for any browned bits, about 2 minutes.

Add garlic and thyme, saute until fragrant, 30 seconds.

Add tomato paste and flour, stir and cook for 1 minute.

Add red wine to the pot, stir until the liquid is evaporated and a paste is formed, about 1 minute.

Stir in balsamic vinegar and Worcestershire sauce.

Slowly stir in the beef stock, scraping the bottom of the pot to deglaze the pan. Cook until the sauce thickens, about 2 minutes.

Press "Keep/ Warm/Cancel" on the Instant Pot.

Add the previously browned roast to the pot. Add carrots and potatoes on top of the beef. Sprinkle ½ teaspoon of salt and ¼ teaspoon of pepper on top of the vegetables.

Make sure that the release valve is in the "Sealing" position.

Place the lid on the Instant Pot, turn and lock.

Press the &quot;Manual&quot; button on the Instant Pot on high pressure, and then set the timer to 65 minutes using the &quot;+&quot; or &quot;-&quot; buttons.

It will take about 10 minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.

Once cooking time is complete, allow the pressure to naturally release for 15 minutes.

Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the &quot;Venting&quot; position. The initial release will spray some moisture around so be careful.

Carefully remove the lid, opening the top away from you as steam will be released from the pot.

Transfer the beef to a cutting board, allow it to rest for at least 10 minutes. Spoon the carrots and potatoes on a serving platter or bowl, cover to keep warm.

Let the sauce sit for 10 minutes in the pot, then skim and discard the excess grease from the top. There should be about 2 ½ cups of sauce.

Select "Saute" on the Instant Pot. Once the sauce begins to simmer, allow it to reduce until slightly thickened or the desired consistency is reached 5 to 8 minutes. There should be about 1 ¾ to 2 cups of sauce.

Taste and season with more salt and pepper as needed.

Slice the pot roast against the grain, or shred with a fork.

Serve the pot roast with vegetables, gravy, and parsley for garnish.

Nothing says comfort food more than our Sunday best Dutch Oven Pot Roast recipe. Start it in the early afternoon or before you leave for church and your house will smell amazing by the time dinner rolls around a few hours later. The leftovers are even better the next day.

Best Sunday Pot Roast

(3- beef

Tablespoons coarse kosher salt, (divided)

black pepper, (divided)

all-purpose flour, (for dredging)

olive oil, (divided)

sweet onions, (peeled and quartered

5-6 garlic cloves, (smashed)

Preheat oven to 425°F.

Pat the meat dry with paper towels. Generously season the chuck roast on all sides with about 1 tablespoon of the kosher salt and 1 to 1 1/2 teaspoons of freshly ground black pepper. Lightly dredge the meat in the flour, shaking off any excess.

Heat a large dutch oven over medium-high heat. Add 2 tablespoons of olive oil.

Place the seasoned chuck roast in the hot oil and let it sear without moving for 3-5 minutes until browned on one side. Use tongs to carefully flip the meat to sear on the other side for another 3-5 minutes. Sear edges and ends of the roast as well. Remove the meat to a plate and set aside.

Add remaining 2 tablespoons of olive oil to the pan. Add onions and cook for 5-6 minutes until tender. Remove to a plate. Add the carrots and garlic. Toss them around for 1-2 minutes until lightly browned. Add tomato paste and season with the remaining salt and pepper. Stir until the tomato paste is evenly dispersed among the vegetables. Remove to the plate with the onions.

Add 1 cup of liquid (either red wine or beef broth) to the dutch oven and use a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze.

Return the roast to the pan and add the remaining beef broth. Add the onions, carrots, and herbs, then cover with the lid and transfer to the oven. Cook for 30 minutes then reduce the heat to 300°F and cook for 3 hours for a 3-pound roast or 4 hours for a 4-5 pound roast until the meat is fork tender. Add the potatoes during the last hour of cooking. The meat is done when it can be pulled apart with a fork.

This is the best Instant Pot Pot Roast recipe! The meat is so tender and falling apart, soaked in delicious gravy, you&#39;ll want another helping! Made with flavorful dry rub, then seared, and cooked with potatoes and carrots in Pressure Cooker, this will be your new favorite Sunday dinner meal!

Instant Pot Pot Roast with Potatoes and Carrots

smoked paprika

cayenne

onion flakes

beef roast (cut in 4 pieces)

onion (chopped)

baby carrots (or 4 medium carrots)

cornstarch (or tapioca flour)

In a small mixing bowl, mix dry rub ingredients together (1/2 tbsp smoked paprika, 1/2 tbsp salt, 1/2 tsp onion flakes, 1/2 tsp garlic powder, and 1/4 tsp cayenne) and set aside.

Rinse the chunk of meat, pat dry, and cut in four equal pieces. Add dry rub ingredients and rub it into the meat, coating evenly.

Set the Pressure Cooker to “Sauté” function.

Add 3 tbsp olive oil and let it preheat.

When the oil is hot, place the meat in the Pressure Cooker and let it sear for about 4-5 minutes on each side, until it gets a golden/brown crust. Then remove the meat from the pot.

Add chopped onion and sauté it for about 5 minutes, or until it gets golden in color. Then add minced garlic and cook for another minute.

Add 2 cups beef broth and deglaze the bottom of the pan, scraping off the burnt bits. Then add 2 tbsp tomato paste, and 2 tsp Worcestershire sauce. Mix everything, cook for another minute, then turn off the “sauté” function off.

Put the meat back in the pot, place 1 pound baby potatoes and 1 pound carrots on top. Cover with the lid and make sure your venting knob is turned to “sealing”.

Cook on manual high pressure for 40 minutes. When done, do 10 minutes natural pressure release.

After the meat and vegetables are done, take the roast and veggies out. You can put then on a serving plate and cover with foil to keep warm.

Turn on the “Sauté” function again and let the liquid get to boil. Let it simmer for 5-10 minutes. Then mix 2 tbsp cornstarch (or tapioca flour) with water and gradually add it to the pot. Stir and cook another 5 minutes, until the gravy gets thicker to the desired consistency.

While the gravy is cooking, take two forks and shred the meat.

I like to serve it on a large serving plate with meat on one side and vegetables on the other side. Pour some grave over the dish before serving.

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Juicy and tender Instant Pot Pot Roast made with potatoes, carrots, and gravy is a great family friendly dinner recipe.

This Slow Cooker Pot Roast is the ultimate family dinner recipe, especially for the weekend when you have more time to linger over dinner. With just a few minutes of prep work, the slow cooker does the rest, filling your house with tasty aromas all day long. It&#39;s gluten free, dairy free, Whole30, and paleo as well. It&#39;s a classic combo that&#39;s perfect comfort food for a Sunday super with friends and family to gather around the table.

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Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Pot Roast Recipe

Top 21 pot roast recipe recipes from across the web

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

Top Tags

Mississippi Pot Roast {The BEST EVE...

Instant Pot Pot Roast

Perfect Pot Roast

Slow-Cooker Pot Roast and Potatoes

Chicken Pot Roast

Savory Slow Cooked Pot Roast

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Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Pot Roast Recipe

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