Pot Roast with Potatoes

Pot Roast with vegetables on a plate with a fork and knife

5 from 1 vote

Everyone's favorite classic dinner of tender pot roast with vegetables. It can be made using a stove, oven, slow cooker, electric skillet, or pressure cooker.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 373kcal

Author: Elizabeth (Beth) Mueller

Ingredients

3 pound roast rump, chuck, or brisket
Salt to taste
Pepper to taste
2 tablespoons oil vegetable or light olive oil
4 cups beef broth
5 sprigs fresh thyme or 1/2 teaspoon dried, optional
4 cups potatoes peeled and cut into pieces
4 cups root vegetables peeled and cut into pieces, optional

Instructions

Stove Top or Electric Skillet

Season the meat with salt and pepper.
Add the oil to the pan and sear the meat using high heat.
Add the beef broth and additional seasonings.
Bring the liquid to a boil, then reduce the heat to low or the temperature required for a slow simmer.
Cover with the lid and continue simmering for 2 hours.
Add the vegetables, replace the lid and continue cooking until the meat and vegetables are tender. Approximately 30 to 60 minutes.

Oven Roasted

Season the meat with salt and pepper.
Brown the beef on all sides in a Dutch oven or a large oven-proof pan with an oven-safe lid using high heat.
Add the beef broth and seasonings.
Remove from the heat and cover with the lid.
Place into a preheated 325⁰F oven and roast for 2 hours.
Remove from the oven and add the vegetables.
Place back into the oven for an additional 1 ½ to 2 hours or until the roast and vegetables are tender.

Slow Cooker

Add oil to a skillet and sear the roast on all sides using high heat.
After browning, add the beef to the slow cooker then deglaze the skillet with some or all of the beef broth and add that to the roast.
Place your vegetables on top of the roast.
Cook on the low setting for 7 to 8 hours or high for 3 to 4 hours for roasts that are 3 to 4 pounds. *Smaller cuts will need less cooking time, larger cuts will require a longer cooking time.

Instant Pot/Pressure Cooker

Season the beef with salt and pepper.
Set the IP to sauté and add the oil.
When the oil is hot, add the beef and brown on all sides.
Remove the roast and scrape the bottom of the pot to remove any beef pieces to prevent burning.
Add 1 to 2 cups of beef broth, any seasonings and the browned roast to the IP.
Seal the IP and set to high pressure for 45 minutes.
Natural-pressure release for 10 minutes.
Using manufacturer directions, quick-release the remaining pressure and carefully remove the lid.
Add the vegetables.
Reseal the lid and set to high pressure for an additional 15 minutes.
Quick-release the pressure, following manufacturer instructions.

Notes

Large chunks of excess fat can be removed before cooking to reduce grease.
More beef flavoring can be added by using beef bouillon cubes or beef base.
Brown the roast on all sides for the best flavor.
Place your potatoes on one side of the roast and other root vegetables on a different side. It makes separating them after cooking easier.
Cover the roast and allow it to sit for at least 15 minutes before carving to get better slices.
Store leftovers in the refrigerator for up to 3 days.

Quick Cornstarch Gravy: Combine 3 tablespoons of cornstarch with 1/4 cup of COLD water and mix until it is smooth. Bring 2 cups of the remaining cooking liquid to a boil and add the cornstarch slurry, stirring continuously until it comes back to boil. Remove from the heat and serve.

Nutritional data includes 1/8 of entire recipe including broth, potatoes, and carrots and are provided only as an estimated guide. Please check with your favorite nutritional calculator or nutritionist if you have dietary concerns.

Nutrition