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!
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.
Crockpot method: Sear the meat in a pan on the stove first. Transfer the roast to the crockpot. 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. Place sliced carrots and potatoes in the crockpot, if desired, one hour before serving. Season the vegetables with salt and pepper. 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.