This Rustic Cozy Pot Roast Recipe Will Change Your Mind If You Think You Dislike Pot Roast

This is my grandpa's super secret pot roast recipe, and when I tell you it melts in your mouth, it literally melts in your mouth. The secret is cooking time and temperature, all in one pot. You'll have enough to feed the whole family, and leftovers the next day are even better.

It's been expertly adjusted to yield flavors you never ever imagined a one-pot pot roast could have. Everyone will beg for seconds (and the recipe, of course). You can make it in a Dutch oven (recommended), a slow cooker, or an instant pot.

One pot pot roastPhoto byRichelleg

Please don't skip the searing step in this recipe!

My method takes a basic chuck roast and employs a few essential procedures to bring out the flavors and tenderness of the meat, taking it to new levels. It is easy to make, looks very rustic, and is uncomplicated, but every bite is incredibly delicious.

Let's get started!

Rustic And Cozy Pot Roast

Ingredients

• 3- to 4-pound chuck roast, sprinkle with salt and pepper
• Two tablespoons of olive oil
• One tablespoon of butter
• One large onion, sliced
• 2 tablespoons finely chopped garlic, or 2-3 large cloves
• One tablespoon of dried basil
• 1/2 tablespoon dried thyme
• 1/3 teaspoon of paprika
• 1/2 tsp. salt
• ½ teaspoon freshly ground pepper
• ¼ cup red wine vinegar (apple cider vinegar works too)
• 1/4 cup of good beef stock
• Two dried bay leaves
• ½ pound of potatoes, sliced into 1 ½-inch chunks (see note)
• 1 pound of baby carrots or 1 pound of carrots sliced into 2" sticks
• Optional garnishes include parsley and parmesan cheese

You're going to love thisPhoto byRichelleg

Directions

• Adjust an oven rack to the middle position and preheat the oven to 325F (160C).
• Use any oven-safe pan with a lid, I highly recommend a Dutch oven-type dish or cast iron. Make sure it'll fit on your rack with the lid before the oven gets too hot.
• After using paper towels to pat the meat dry, season it all over with salt and pepper.
• In a Dutch oven, heat the oil over medium-high heat. When the oil is shimmering, add it carefully and sear it on all sides, giving it two to three minutes per side to sear, moving the meat around while it cooks.
• After searing, transfer to a separate platter. Drop the heat to medium on the stove and add two tablespoons of butter to the skillet.
• Add the onion and heat until softened.
• Cook the garlic for 30 seconds or until fragrant.
• Stir in the paprika, basil, thyme, salt, and pepper.
• Pour in the red wine vinegar, scraping the pan's bottom to release any browned bits that might be there. Simmer until the vinegar has diminished and the steam has lost its strong aroma.
• Stir in the beef stock, then add the baby potatoes and carrots. Toss in the bay leaves. Nestle the chuck roast gently into the liquid, covering the vegetables, and pour any liquids that may have collected on the plate into the saucepan as well. Top the roast with the remaining 1 tablespoon of butter. (The roast will not be completely covered in liquid; this is normal and exactly what we want.)
• Place the cover on, put it in the oven, and cook it for two to three hours. You're looking for fork tender, meaning it pulls apart easily with a fork. Use a fork to pierce or prod the roast to check it. Return it to the oven and continue cooking until it's soft, checking it every 10 to 20 minutes at a time.
• After the roast is done, shred it in the pot if you can; if not, take it out and shred it on a plate, making sure to remove any big fat chunks.
• Remove the bay leaf from the saucepan, add the meat back to the pot, stir, and serve with parsley and parmesan cheese on top.

Hearty, rustic, deliciousPhoto byRichelleg

Variances:

Potatoes

I cut baby potatoes in half; they are about 2" wide. An alternative would be to use red or gold potatoes, sliced into 1-inch pieces. Although they are a little starchier and more prone to crumble, russet would also work.

Instructions for a Slow Cooker

Ideally, you would prepare this in a slow cooker by following steps 1 through 7, then adding the additional ingredients to the slow cooker (according to the placement directions), and cooking on low for 8 hours or high for 4–5 hours, or until the roast readily shreds with a fork.

The quick method (less tasty, but it puts dinner on the table, you know?) remaining measurements remain the same, except substitute 1 Tablespoon of vinegar and remove the oil. Place the roast on top of the vegetables and all of the butter on top of the roast. Add all the ingredients to the pot and simmer on low for 8 hours or on high for 5 hours, or until the roast shreds easily with a fork. Even though it won't taste as good, this is a terrific way to make breakfast quickly in the morning without sacrificing flavor.

Instructions for an Instant Pot

To prepare in an instant pot, use the "saute" option to first sear the seasoned roast. After removing the roast, lower the amount of apple cider vinegar in the saucepan until it loses its tang. Place the roast on top of the veggies and accompanying ingredients, covering with a thick layer of butter. Put the cover on tightly and pressure cook on "high" for 40 to 50 minutes. Then, let the pressure naturally drop for 15 minutes.

Melts in your mouthPhoto byRichelleg

Storing The Leftovers, If You Have Any

Keep refrigerated for up to five days or freeze for up to three months when stored in an airtight container.