The Ultimate Pot Roast

Ingredients

• 907 g (2 pounds)chuck roast
• 15 ml (1 Tbsp)paprika
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)black pepper
• 3.75 ml (3/4 tsp)kosher salt
• 1.25 ml (1/4 tsp)dried rosemary
• 1.25 ml (1/4 tsp)ground thyme
• 1.25 ml (1/4 tsp)dried oregano
• 1.25 ml (1/4 tsp)dried basil
• 1.25 ml (1/4 tsp)dried parsley
• 15 ml (1 Tbsp)olive oil
• 1celery rib, chopped
• 120 ml (1/2 cup)diced onion
• 2carrots, peeled and cut into 1.3 cm (1/2 inch) slices
• 15 ml (1 Tbsp)red wine vinegar
• 2garlic cloves, minced
• 2.5 ml (1/2 tsp)kosher salt
• 15 ml (1 Tbsp)tomato paste
• 360 ml (1 1/2 cups)beef broth
• 1bay leaf
• 2 slicesbacon

Instructions

1. 1

   Season the roast

   For either cooking method, stir the paprika, garlic powder, pepper, 3/4 tsp salt, rosemary, thyme, oregano, basil and parsley together in a small bowl. Press the seasoning mixture all over the chuck roast.

2. 2

   Sear the beef

   Heat a pan over medium-high heat, add the olive oil and swirl to coat. Sear the roast on all sides, then transfer it to the slow cooker or Instant Pot.

3. 3

   Cook the vegetables

   Add the celery, onion and carrots to the pan and sauté for about 3 minutes. Stir in the red wine vinegar, garlic, 1/2 tsp salt and tomato paste, then transfer the mixture to the cooker with the roast.

4. 4

   Add broth and bacon

   Pour in the beef broth and add the bay leaf. Lay the bacon slices on top of the roast.

5. 5

   Slow cook the roast

   For the slow cooker, cover and cook on low for 8–10 hours or on low for 5–6 hours. The roast should be fork-tender and easy to pull apart; if it is not, continue cooking until it reaches that texture.

6. 6

   Pressure cook

   For the Instant Pot, secure the lid and set the valve to sealing. Select manual or pressure cook for 90 minutes, then let the pressure release naturally for a full release.

7. 7

   Shred and serve

   Remove the lid, shred the beef and stir it into the cooking juices. Serve.

What is pot roast?

Pot roast is a method of slowly cooking a large, usually tougher cut of beef with liquid until it becomes tender enough to pull apart. It is a home-style dish with variations across many cooking traditions rather than one fixed set of seasonings.

This version layers paprika and dried herbs onto the beef, then adds a sautéed vegetable mixture, tomato paste, broth and bacon. Searing first gives the roast a browned exterior, while the covered cooking time softens the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 39g protein, 7g carbs, 17g fat.

The beef provides most of the protein, while the oil and bacon contribute much of the fat. The carrots, onion and tomato paste supply most of the carbohydrates. Serve with a generous portion of vegetables for a balanced plate, or add potatoes or bread if you would like a more substantial meal.

A layered seasoning blend

Dry spices: paprika, garlic powder, pepper, salt and dried herbs coat the beef before it goes into the pan. Press them on so they cling during searing.

Aromatic base: celery, onion, carrots, garlic and tomato paste briefly cook in the same pan. The red wine vinegar joins this mixture and adds a sharp note to the savoury broth.

Why searing matters

Brown the beef: give the roast contact with the hot pan on every side before transferring it to the cooker. This step adds a browned surface and leaves flavour in the pan.

Use the same pan: sauté the vegetables there so they pick up the browned bits. If the pan looks dry, keep the heat controlled and stir the vegetables as they soften.

Tenderness is the cue

Fork test: the roast is ready when a fork slips in easily and the meat pulls apart without much effort. If it still feels firm, it needs more cooking time.

Slow cooker timing: the instructions give two ranges, 8–10 hours on low and 5–6 hours on low. Check tenderness rather than relying on the shorter time alone.

Using the Instant Pot

Pressure setting: secure the lid, check that the valve is set to sealing and cook at pressure for 90 minutes. Allow the full natural pressure release specified in the method.

Plan for the release: natural release takes additional time beyond the programmed cook, so do not schedule the roast based on the 90-minute setting alone.

Finishing in the juices

Shred after cooking: break the beef into pieces once it is fork-tender, then stir it through the liquid in the cooker. This coats the meat with the broth and softened vegetables.

Serve with something that suits the rich juices, such as mashed potatoes, steamed greens or crusty bread. Add the beef and vegetables to the plate, then spoon over some of the cooking liquid.

Recipe notes & tips

• Pat the roast dry before seasoning to help it brown in the pan.
• Sear all sides of the beef before adding it to either cooker.
• Keep the vegetables moving as they sauté so the tomato paste does not catch.
• Check that the Instant Pot valve is set to sealing before pressure cooking.
• Use fork tenderness, rather than appearance alone, to judge when the roast is ready.
• Stir the shredded beef through the cooking juices just before serving.

Variations

• More herbs: Adjust the dried herb blend to suit your preference while keeping the stated quantities as a starting point.
• Extra vegetables: Add additional carrots or celery if you want more vegetables alongside the beef.
• Thicker juices: Reduce the cooking liquid separately after cooking, then spoon it over the shredded meat.
• Different cut: Use another suitable braising cut of beef, allowing for the tenderness of the cut to guide cooking time.
• Serve with potatoes: Pair the roast with mashed or boiled potatoes to make the juices part of the meal.

Common mistakes to avoid

• Skipping the sear: The roast misses out on browning; sear it on all sides before transferring it to the cooker.
• Cutting cooking short: Beef that resists a fork is not tender yet; continue cooking and check again.
• Forgetting the natural release: Releasing pressure early differs from the method; let the Instant Pot release naturally for a full cycle.
• Crowding the pan: Vegetables may soften rather than sauté; cook them in batches if the pan is too full.
• Leaving the valve unsealed: The Instant Pot will not build pressure as intended; check the sealing position before starting.

How to store

Refrigerate leftover beef and cooking juices in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of broth if the meat seems dry.

Frequently asked questions