Very simple to make and with amazing flavors, this Slow-Cooked Beef Pot Roast is a brilliant recipe! A total Feast of a Meal with layers of flavors that looks amazing and tastes delicious!
The execution is also outstanding and you will learn a great few tips while watching this amazing video recipe courtesy of The Culinary Fanatic.
Thanks to The Culinary Fanatic for this amazing recipe! Featured photo: Florentine pot roast (stracotto) by Frank Fariello, Memorie di Angelina.
On this page: The basic method · 5 more pot roasts worth making
How to make a tender pot roast: the basic method
Every pot roast, from Sunday classic to Mississippi to sauerbraten, comes down to the same five steps.
- Pick a well-marbled cut. Chuck roast is the classic. Its fat and connective tissue melt into tender, shreddable beef over a long cook, while leaner cuts dry out.
- Season it and brown it well. Sear the roast on every side in a heavy pot until it’s deeply browned. That crust gives the gravy most of its flavor.
- Add vegetables and a little liquid. Onions, carrots and potatoes go in, with broth, wine or water that comes partway up the meat. The roast should braise, not boil.
- Go low and slow, with the lid on. Give it roughly 3 to 4 hours in a low oven, or most of the day on low in a slow cooker. It’s done when a fork twists through it easily.
- Rest, then slice or shred. Spoon the pan juices over the top, or thicken them into gravy.
5 more pot roasts worth making
Same comforting idea, five very different results. We’ve listed what goes into each one, but the full recipes belong to the cooks who created them, so follow the links for their method. And if you love a slow cooker, we have more of our own: the best pot roast in the Crockpot, an easy and sensational slow cooker pot roast, a moist and juicy slow cooker pot roast and a ridiculously easy Crock Pot roast.
Jump to: 1. Classic, with red wine gravy · 2. Mississippi pot roast · 3. Instant Pot · 4. German sauerbraten · 5. Cuban boliche
1. Pot Roast
Why it stands out: Most pot roasts finish in a thin, watery broth. In this one the braising liquid is thickened, so the beef and vegetables come out in a proper red wine gravy. The recipe gives times for the slow cooker, the oven and the pressure cooker.
Good to know: It feeds eight, so it’s a good one for a crowd or for planned leftovers.
You’ll need: beef broth, beef chuck roast, carrots, celery stalks, dried rosemary, dried thyme, dry red wine, flour, garlic cloves, olive oil, onion, pepper, potatoes, salt.
Serves: 8 · Time: about 8½ hours in a slow cooker, or about 4 hours in the oven
Get the full recipe from Nagi Maehashi at RecipeTin Eats →
2. Mississippi Pot Roast
Why it stands out: This is the internet-famous five-ingredient roast, and the page credits its creator, home cook Robin Chapman. Ranch and au jus seasoning, pepperoncini and butter make a tangy gravy with no added liquid, and the beef is shredded rather than sliced.
Good to know: Only five ingredients, so it’s the easiest recipe on this page.
You’ll need: au jus gravy mix, beef chuck roast, butter, pepperoncini peppers and their juice, ranch seasoning mix.
Serves: 8 · Time: about 8½ hours in a slow cooker
Get the full recipe from Holly Nilsson at Spend With Pennies →
3. Instant Pot Pot Roast
Why it stands out: The cooks tested several pressure-cooking times side by side to find the one that makes the beef properly tender. Mushrooms, soy sauce and fish sauce give the gravy real depth.
Good to know: It’s the fastest way to a fall-apart pot roast on this list.
You’ll need: bay leaves, black pepper, carrots, chuck roast or blade roast, cornstarch, cremini mushrooms, dried rosemary, fish sauce (optional), garlic, kosher salt, olive oil, onions, potatoes, red wine or balsamic vinegar, soy sauce, thyme, unsalted butter (optional), unsalted chicken stock or beef stock.
Serves: 4 to 6 · Time: about 2 hours
Get the full recipe from Amy and Jacky at Pressure Cook Recipes →
4. Authentic Sauerbraten
Why it stands out: Germany’s famous “sour roast”. The beef marinates for days in red wine, vinegar and warm spices before it’s braised, and the gravy is finished with gingersnaps and raisins. The sweet-and-tangy result is like nothing else here.
Good to know: Plan ahead: the marinade takes at least four days.
You’ll need: all-purpose flour, bacon (optional), bay leaves, beef roast, black peppercorns, carrots, dry red wine, fresh rosemary, fresh thyme, garlic, gingersnap cookies, honey, juniper berries, leek, raisins, red wine vinegar, salt, sugar, water, whole cloves, yellow onions.
Serves: 6 · Time: about 2½ hours, after a 4-day marinade
Get the full recipe from Kimberly Killebrew at The Daring Gourmet →
5. Cuban Boliche (Stuffed Beef Roast)
Why it stands out: Cuba’s pot roast. The beef is marinated in citrus, stuffed through the middle with chorizo and olives, and slowly braised in tomato sauce, so every slice has a savory center.
Good to know: It needs an overnight marinade, so start the day before.
You’ll need: bay leaves, beef roast, black pepper, chorizo, cilantro, cumin, garlic, lemon juice, olive oil, onion, orange juice, oregano, Roma tomatoes, salt, stuffed olives, tomato paste, water.
Serves: 6 · Time: about 4½ hours, plus marinating
Get the full recipe from Analida Braeger at Analida’s Ethnic Spoon →
Kitchen Kit
- A Dutch oven, the classic pot for browning and braising
- A slow cooker, for the set-and-forget versions
- A pressure cooker, when you want pot roast in about 2 hours
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Classic Pot Roast, Step by Step
Would like to see the recipe
Jacqueline, there is no written recipe for this. Everything is in the video.Hope this helps!
Yummy
Yummy port roast very tasty
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