Sunday Pot Roast Three Ways: Oven, Slow Cooker and Instant Pot

Pot roast is the dinner that cooks itself while the house fills with the smell of beef, onions and herbs. It's forgiving, it's cheap compared to steak, and it feeds a family with leftovers. The method is always the same idea, brown the beef, then cook it low and slow in a little liquid until it falls apart, but you can do it in the oven, a slow cooker or a pressure cooker. This guide covers all three, using Savu Birra Beef Pot Roast Seasoning, a blend of thyme, oregano, basil, sea salt, onion, garlic and coarse black pepper.

Choosing the beef

Pot roast needs a tough, well-marbled cut with lots of connective tissue. Long, slow, moist cooking melts that tissue into gelatin, which is what makes the meat tender and the gravy rich. Lean cuts dry out.

Plan on about 1/2 pound of raw boneless beef per person, since it shrinks as it cooks. A 3 to 4 pound chuck roast serves 6 to 8.

How much seasoning

Use about 1 tablespoon of Beef Pot Roast Seasoning per 2 pounds of beef. For a 3 1/2 pound roast, that's about 1 3/4 tablespoons. The blend has sea salt, so you don't need extra salt on the meat. Season it at least 1 hour ahead, or up to the night before, and refrigerate uncovered.

The basic ingredients (for all three methods)

• 1 boneless chuck roast, 3 to 4 pounds
• 1 3/4 to 2 tablespoons Beef Pot Roast Seasoning
• 2 tablespoons oil
• 2 onions, cut into wedges
• 3 cloves garlic, smashed, or 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1/2 cup red wine (or more broth)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds small potatoes, halved
• 4 carrots, cut into 2 inch pieces
• 2 celery stalks, cut into 2 inch pieces

Method 1: Dutch oven in the oven

Serves 6 to 8. About 3 1/2 to 4 hours, mostly hands-off.

1. Pat the seasoned roast dry. Heat the oven to 300°F.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the roast well on all sides, 4 to 5 minutes per side. Don't rush this; the brown crust builds the flavor of the gravy. Move the roast to a plate.
3. Lower the heat to medium. Add the onions and cook 4 minutes. Add the garlic and tomato paste and stir 1 minute.
4. Pour in the wine and scrape up the browned bits. Add the broth and Worcestershire.
5. Return the roast to the pot. The liquid should come about halfway up the meat. Cover and put in the oven.
6. Cook 2 hours. Add the potatoes, carrots and celery around the roast. Cover and cook another 1 to 1 1/2 hours, until the beef shreds easily with a fork.

Method 2: Slow cooker

Serves 6 to 8. 8 to 10 hours on low, or 5 to 6 hours on high.

1. Brown the roast in a skillet as in steps 2 and 3 above (you can skip this if you're short on time, but the flavor is noticeably better when you don't).
2. Put the potatoes, carrots and celery in the bottom of the slow cooker and set the roast on top.
3. Deglaze the skillet with the wine, then add the tomato paste, broth and Worcestershire. Pour over the roast. Use only 1 1/2 cups broth, since slow cookers don't lose much liquid.
4. Cover and cook on low 8 to 10 hours or high 5 to 6 hours, until fork tender.

Method 3: Instant Pot or electric pressure cooker

Serves 6. About 2 hours total.

1. Cut the roast into 2 or 3 large chunks so it cooks evenly. Season.
2. Use the sauté setting to brown the beef in the oil in batches. Remove.
3. Sauté the onions, garlic and tomato paste. Deglaze with the wine, scraping the bottom well so the pot doesn't give a burn warning.
4. Add 1 1/2 cups broth and the Worcestershire. Return the beef. Pressure cook on high for 60 to 70 minutes, then let the pressure release naturally for 15 minutes.
5. Open, add the potatoes and carrots on top, and pressure cook on high 4 minutes more with a quick release.

Times at a glance

Pot roast is done when it's tender, not at a temperature. It passes the USDA minimum of 145°F long before then; chuck becomes truly tender around 195 to 205°F. If it's tough, it needs more time.

Making the gravy

1. Move the beef and vegetables to a platter and cover with foil.
2. Skim the fat from the cooking liquid. You should have about 2 to 3 cups.
3. Whisk 2 tablespoons cornstarch into 3 tablespoons cold water. Bring the liquid to a simmer and whisk in the slurry. Simmer 2 minutes until glossy and thick.
4. Taste. Add a pinch of coarse black pepper or 1/2 teaspoon more seasoning if needed.

Leftovers

Pot roast is often better the next day. Store meat in its gravy for up to 4 days, or freeze up to 3 months. Leftover ideas:

• Pot roast sandwiches on toasted rolls with melted provolone and a cup of gravy for dipping.
• Beef and barley soup: simmer shredded beef, gravy, 6 cups broth, 3/4 cup pearl barley and diced vegetables for 45 minutes.
• Shepherd's pie: top shredded beef, vegetables and gravy with mashed potatoes and bake at 400°F for 25 minutes.
• Beef tacos or quesadillas with a sprinkle of Taco Seasoning.

Common questions

Should I add salt?

Usually not. The seasoning contains sea salt, and the gravy reduces. Taste the gravy before adding any.

Why is my pot roast tough?

Almost always, it needs more time. Keep it covered and cook another 30 to 60 minutes.

Can I use this seasoning on other things?

Yes. It's good on beef stew, braised short ribs, roasted mushrooms and even a whole roast chicken. With no added sugar, it's less likely to scorch when you sear.

Red wine or no wine?

Wine adds depth, but extra broth and an extra tablespoon of tomato paste work fine.

Explore more from Savu Birra

Browse our steak and beef seasoning blends and no-added-sugar blends, try the Steak and Beef Seasoning Variety Pack, or read Herbs and Spices for Beef.