This EASY pot roast recipe is made with only 5 ingredients and can be made in the crockpot, oven or instant pot. Incredibly juicy, tender and is melt-in-your-mouth delicious. Serve with mashed potatoes, veggies and gravy for the ultimate comfort meal!
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Perfect Pot Roast
When I think of comfort food, I immediately think of pot roast. It’s full of delicious flavor and is definitely a family favorite. I love to make it in the crockpot because you can literally set it and forget it. One of the easiest slow cooker recipes ever!
This pot roast is a classic no-fail recipe that is a family favorite! When it’s done, it is incredibly juicy and will literally fall apart. This is the best recipe for when you need something quick and delicious! It comes together so easy. You can add the potatoes and carrots in with the roast or serve with mashed potatoes and roasted vegetables.
I also like to make my own homemade gravy with the pan drippings. It tastes AMAZING served over the pot roast, potatoes and veggies. Plus it’s super easy to make, too. Talk about the ultimate comfort food!
Pot Roast Seasoning
I keep the seasonings pretty simple because the natural flavors cook together all day to create an amazing taste. Below are my favorite spices to use:
- Garlic powder: The more garlic, the better in my opinion. I usually use the powder, but fresh minced garlic tastes great too.
- Onion powder: I add onion powder and fresh onions to help intensify the flavor.
- Onion slices: The fresh onions get nice and caramelized as they cook. No need to dice them, I slice them into rings and then add to the pot.
- Fresh rosemary: Rosemary is incredibly fragrant and pairs wonderfully with the meat.
- Fresh thyme: Thyme has a more subtle aroma and adds some earthiness to the pot roast.
How to make Pot Roast- 3 Different Ways
Today I’m going to share my 3 favorite ways to cook a pot roast. I personally love cooking it in the crockpot for 8 hours because it gets so tender and juicy. You can put it in the morning and it will be ready at dinner time. If I forgot to put it in the crockpot, I’ll cook it in the oven because it only takes about 3 hours. If I’m really short on time, I’ll cook it in the Instant Pot…which is super easy as well!
- Slow cooker: Transfer the roast to the crockpot after you have seared the meat. Then cover with broth and top with onion slices and herbs if desired. Cook on low for 6-8 hours, or until the meat is tender. If you’re short on time, you can skip searing the meat all together and just place in the crockpot. An easy 5-ingredient crockpot meal for the win!
- Oven: Preheat the oven to 275°F while you sear the meat. Then cover with broth and top with onion slices and herbs if desired. Place the lid on and cook for 3 hours, or until tender.
- Instant pot: Turn to sauté to sear the meat. Then you’ll want to make sure to add 1 extra cup of beef broth. Switch Instant Pot to high and cook for 65 minutes. If the meat is not completely thawed, add an additional 20 minutes. Make sure the vent is on the sealed position. Then do a natural release for 10 minutes.
- Best meat to use: I recommend using a boneless beef chuck roast. It’s great for cooking low and slow and literally falls apart because it’s so tender.
- Sear the meat first: You don’t have to do this, but it definitely makes a difference! The outside of the meat gets a brown “crust” that really takes the flavor of this dish up a notch.
- Let the meat rest: Allow the meat to set for about 5 to 10 minutes before slicing so that it keeps all of it’s natural juices.
- Use drippings for gravy: Don’t throw out the pan drippings! Use them to make a homemade gravy. It’s ready in just 10 minutes and tastes amazing drizzled on top of the meat and mashed potatoes.
Favorite Sides for Serving
You can’t have the ultimate comfort meal without your favorite comfort sides. I especially love mashed potatoes and carrots, but any of the below taste amazing.
- instant pot mashed potatoes
- glazed carrots
- green beans
- roasted red potatoes
- dinner rolls
- mac and cheese
- garlic mashed red potatoes
- roasted potatoes and carrots
- rosemary roasted potatoes
More Comfort Food Recipes
- 1 ½ Tablespoons extra-virgin olive oil
- 3 ½ pounds boneless beef chuck pot roast (thawed)
- 2 cups beef broth
- ½ teaspoon garlic or onion powder (or both)
Kosher salt and freshly cracked black pepper (I used about 1-2 teaspoons)
Optional: Onion slices, fresh rosemary or thyme, sliced potatoes and carrots
- Heat oil in a dutch oven over medium heat. Liberally season the roast with salt and pepper and then place in the pan. Then sprinkle the garlic powder on top. Brown the meat on both sides in the hot oil.
- Preheat the oven to 275°F. Cover with broth and top with onion slices and herbs if desired. Place the lid on and cook for 3 hours, or until tender.
- Allow meat to rest 5-10 minutes before slicing.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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