Cozy and Delicious Pot Roast

Dinner
Written By Ashley Poladian

Makes: 6-8 servings
Per Serving: ~47g Protein | ~507 Cal

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If you follow me on social media, then you KNOW that I LOVE to cook with my dad when I can. Not only am I so blessed to have such a wonderful papa, but I’m double blessed that he loves to cook, and cooks me elaborate dishes every weekend to enjoy during the week. I know some of you have seen my *Papa Poladian hauls* and they do NOT disappoint.

While I spent a few days in the hopsital over holiday break, one thing I started to crave was POT ROAST! The most random craving ever but my dad always made such a delicious one and he always said, “it’s so easy, nothing to it!”

So, upon returning home, we decided to cook a little pressure cooker pot roast for you and let me just say, 1. It’s so easy to do and 2. it’s SO delicious. Like, a crowd pleaser, one that you can make when you’re having dinner guests over who you want to impress!

There’s nothing quite as comforting as a tender, flavorful pot roast filled with rich broth, hearty vegetables, and melt-in-your-mouth beef. This recipe is a family favorite that I made with my dad, and I’m excited to share it with you! Using a pressure cooker like an Instant Pot makes this dish quick and easy, but I’ve also included slow cooker and stovetop methods so you can choose what works best for you.

Ingredients:

  • 3 lbs chuck roast (trimmed of excess fat)

  • Few sprigs fresh thyme

  • 4-5 cloves garlic, sliced thin

  • A few stalks celery, cut into chunks

  • 4-5 carrots, cut into chunks

  • 4 small yellow or sweet onions (1 chopped small, 3 halved)

  • 25 oz bag baby potatoes

  • 2-3 tablespoons tomato paste

  • 1-2 tablespoons Worcestershire sauce

  • 1.5 cups beef broth

  • 2 tablespoons cornstarch

  • Salt and pepper, to taste

  • Oil for searing

Instant Pot (Pressure Cooker) Method:

  1. Season & Sear: Pat the roast dry with paper towels and season generously on all sides with salt and pepper. Turn the Instant Pot to Sauté mode, add a little oil, and sear the roast on all sides until browned (about 3-4 minutes per side). Remove the meat and set aside.

  2. Build the Flavor Base: Add the chopped onion and garlic to the pot. Stir in the tomato paste, Worcestershire sauce, and beef broth. Sprinkle in the cornstarch and mix everything well.

  3. Pressure Cook the Roast: Return the seared chuck roast to the pot and add the thyme sprigs on top. Seal the Instant Pot lid and set to Pressure Cook on High for 1 hour. Allow the pressure to release naturally for 10 minutes.

  4. Add Vegetables & Finish Cooking: Open the lid and add the potatoes, carrots, celery, and halved onions. Reseal the lid and Pressure Cook on High for 5 more minutes. Let the pressure release naturally for another 5-10 minutes before opening.

  5. Serve & Enjoy: Remove the thyme sprigs and discard. Slice the roast and serve with the tender vegetables and the flavorful sauce from the pot.

  6. Optional Thickened Sauce: If you prefer a thicker sauce, remove the roast and vegetables, then simmer the liquid on Sauté mode until reduced to your desired consistency.

Slow Cooker Method:

  1. Season & Sear: Pat the roast dry and season well with salt and pepper. Heat a skillet over medium-high heat with a little oil and sear the roast on all sides.

  2. Layer the Ingredients: Place the chopped onion, garlic, tomato paste, Worcestershire sauce, and broth in the slow cooker. Stir to combine.

  3. Add the Roast & Cook: Place the seared roast in the slow cooker and top with thyme sprigs. Cover and cook on Low for 8-10 hours or High for 4-5 hours.

  4. Add Vegetables: About 2 hours before serving, add the potatoes, carrots, celery, and halved onions.

  5. Thicken the Sauce (Optional): If the sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons waterand stir into the liquid. Let cook for another 30 minutes.

  6. Serve & Enjoy: Slice the roast and serve with the vegetables and sauce.

Stovetop (Dutch Oven) Method:

  1. Season & Sear: Pat the roast dry and season well with salt and pepper. Heat a large Dutch oven over medium-high heat with a little oil and sear the roast on all sides.

  2. Build the Flavor: Remove the roast and add the chopped onion and garlic. Stir in the tomato paste, Worcestershire sauce, and beef broth. Sprinkle in cornstarch and mix well.

  3. Simmer the Roast: Return the roast to the pot and add the thyme sprigs. Cover and simmer on low heat for about 3 hours, turning the roast occasionally.

  4. Add Vegetables & Finish Cooking: Add the potatoes, carrots, celery, and halved onions and continue to simmer for 1-1.5 more hours, until the meat and vegetables are tender.

  5. Serve & Enjoy: Remove the thyme sprigs, slice the roast, and serve with the flavorful sauce.

Servings:

  • 6-8 servings

Estimated Nutrition per Serving (Based on 7 servings, with trimmed fat):

  • Calories: 507

  • Protein: 47g

  • Carbohydrates: 34g

  • Fat: 11g

This pot roast is the perfect cozy meal, no matter which method you use. Enjoy it with crusty bread or over mashed potatoes for an extra comforting touch. If you try it, let me know how it turns out! 🍽️

 
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FAQs

  • Yes! While chuck roast is preferred for its tenderness and flavor, you can also use brisket or bottom round roast. Just note that leaner cuts may not be as tender.

  • Yes! Feel free to include mushrooms, parsnips, or turnips for extra flavor and nutrition.oes here

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months.

  • Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring occasionally to prevent drying out.

  • Yes! This dish actually tastes even better the next day as the flavors have more time to develop. Simply store and reheat as needed.

Pot Roast with Papa Poladian

Pot Roast with Papa Poladian

Yield: 6-8
Author:
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M
This pot roast is the perfect cozy meal, no matter which method you use. Enjoy it with crusty bread or over-mashed potatoes for an extra comforting touch.

Ingredients

  • 3 lbs chuck roast (trimmed of excess fat)
  • Few sprigs fresh thyme
  • 4-5 cloves garlic, sliced thin
  • A few stalks celery, cut into chunks
  • 4-5 carrots, cut into chunks
  • 4 small yellow or sweet onions (1 chopped small, 3 halved)
  • 25 oz bag baby potatoes
  • 2-3 tablespoons tomato paste
  • 1-2 tablespoons Worcestershire sauce
  • 1.5 cups beef broth
  • 2 tablespoons cornstarch
  • Salt and pepper, to taste
  • Oil for searing

Instructions

Pressure Cooker (Instant Pot) Method
  1. Season & Sear: Pat the roast dry with paper towels and season generously on all sides with salt and pepper. Turn the Instant Pot to Sauté mode, add a little oil, and sear the roast on all sides until browned (about 3-4 minutes per side). Remove the meat and set aside.
  2. Build the Flavor Base: Add the chopped onion and garlic to the pot. Stir in the tomato paste, Worcestershire sauce, and beef broth. Sprinkle in the cornstarch and mix everything well.
  3. Pressure Cook the Roast: Return the seared chuck roast to the pot and add the thyme sprigs on top. Seal the Instant Pot lid and set to Pressure Cook on High for 1 hour. Allow the pressure to release naturally for 10 minutes.
  4. Add Vegetables & Finish Cooking: Open the lid and add the potatoes, carrots, celery, and halved onions. Reseal the lid and Pressure Cook on High for 5 more minutes. Let the pressure release naturally for another 5-10 minutes before opening.
  5. Serve & Enjoy: Remove the thyme sprigs and discard. Slice the roast and serve with the tender vegetables and the flavorful sauce from the pot.
  6. Optional Thickened Sauce: If you prefer a thicker sauce, remove the roast and vegetables, then simmer the liquid on Sauté mode until reduced to your desired consistency.
Slow Cooker Method:
  1. Season & Sear: Pat the roast dry and season well with salt and pepper. Heat a skillet over medium-high heat with a little oil and sear the roast on all sides.
  2. Layer the Ingredients: Place the chopped onion, garlic, tomato paste, Worcestershire sauce, and broth in the slow cooker. Stir to combine.
  3. Add the Roast & Cook: Place the seared roast in the slow cooker and top with thyme sprigs. Cover and cook on Low for 8-10 hours or High for 4-5 hours.
  4. Add Vegetables: About 2 hours before serving, add the potatoes, carrots, celery, and halved onions.
  5. Thicken the Sauce (Optional): If the sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons waterand stir into the liquid. Let cook for another 30 minutes.
  6. Serve & Enjoy: Slice the roast and serve with the vegetables and sauce.
Stovetop (Dutch Oven) Method:
  1. Season & Sear: Pat the roast dry and season well with salt and pepper. Heat a large Dutch oven over medium-high heat with a little oil and sear the roast on all sides.
  2. Build the Flavor: Remove the roast and add the chopped onion and garlic. Stir in the tomato paste, Worcestershire sauce, and beef broth. Sprinkle in cornstarch and mix well.
  3. Simmer the Roast: Return the roast to the pot and add the thyme sprigs. Cover and simmer on low heat for about 3 hours, turning the roast occasionally.
  4. Add Vegetables & Finish Cooking: Add the potatoes, carrots, celery, and halved onions and continue to simmer for 1-1.5 more hours, until the meat and vegetables are tender.
  5. Serve & Enjoy: Remove the thyme sprigs, slice the roast, and serve with the flavorful sauce.

Nutrition Facts

Calories

507

Fat

11 g

Carbs

34 g

Protein

0 g

Nutritional information varies heavily. Values are calculated approximately, using trimmed fat chuck roast.

Ashley Poladian
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