Description
Transform classic comfort food into a practical powerhouse with this set-it-and-forget-it pot roast. Perfect for busy schedules, this recipe delivers tender beef and vegetables with minimal hands-on effort, providing a week’s worth of satisfying, protein-packed dinners.
Ingredients
- 3–4 pound chuck roast or beef shoulder (look for good marbling)
- 2 tablespoons avocado oil or olive oil
- 1 large yellow onion, roughly chopped
- 4–5 cloves garlic, minced
- 1 pound carrots, cut into 2-inch chunks
- 2 pounds Yukon Gold or red potatoes, quartered
- 2 cups beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Sear the Roast: Pat the chuck roast completely dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet or directly in your Instant Pot on the Sauté function over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms.
- Sauté the Aromatics: Transfer the seared roast to your slow cooker or leave it in the Instant Pot. Add the chopped onion to the hot skillet or pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for one more minute to caramelize it slightly.
- Combine and Cook: Place the carrots and potatoes around the seared roast in your cooking vessel. Pour the beef broth and Worcestershire sauce over everything, and add the thyme and bay leaves.
Slow Cooker Method: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is done when it is fall-apart tender.
Instant Pot Method: Secure the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes. Allow for a natural pressure release for at least 15 minutes before manually releasing any remaining pressure. - Thicken the Juices (Optional): Once cooking is complete, carefully remove the roast and vegetables. For a thicker, gravy-like sauce, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to form a slurry. Stir this into the hot liquid in the pot and let it simmer for a few minutes until thickened.
Notes
For a lower-carb, keto-friendly version, replace potatoes with cauliflower florets, celery, or mushrooms. Allow the pot roast to cool completely before storing in airtight containers. It will keep in the refrigerator for up to 4 days or freeze individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 135mg