Sunday Pot Roast (Two Genius Methods)
This recipe offers two foolproof methods for making a delicious Sunday pot roast: one for the slow cooker and another for the Instant Pot, ensuring tender, flavorful results every time.
Equipment
- Oven-safe pot
- Instant Pot / Slow Cooker
- Forks
Ingredients
Main Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cups beef broth
- 1/2 cup red wine optional
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 cloves garlic minced
- Salt and black pepper to taste
Instructions
Preparation
- Season the chuck roast generously with salt and black pepper.
- Heat olive oil in an oven-safe pot or Instant Pot/slow cooker insert over medium-high heat.
- Sear the chuck roast on all sides until deeply browned, then remove and set aside.
- Add onion, carrots, and celery to the pot and sauté until softened.
- Stir in minced garlic and cook for one minute until fragrant.
- Deglaze the pot with red wine, scraping up any browned bits, and simmer for 2 minutes.
- Pour in beef broth, return the seared roast to the pot, and add fresh rosemary and thyme sprigs.
Cooking Methods
- For the Slow Cooker Method: Transfer contents to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours until tender.
- For the Instant Pot Method: Close the lid, set to sealing, and cook on HIGH pressure for 60-75 minutes; allow natural pressure release for 15 minutes.
Finishing and Serving
- Carefully remove the roast, shred with two forks, and skim excess fat from the pan juices.
- Serve the shredded pot roast with the flavorful pan juices and vegetables.
Notes
For even more flavor, consider marinating the chuck roast overnight in the red wine and a portion of the beef broth. This will deepen the savory notes and ensure maximum tenderness. If you don't have fresh herbs, you can substitute 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.