Melt in Your Mouth Pot Roast Recipe

Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will taste like you’ve spent all day cooking.

Nothing completes a Sunday pot roast like a fresh chopped salad and some perfectly soft and buttery rolls!

Pot Roast Ingredients

I’ve given you three ways to cook the roast but the ingredients are all the same. Exact measurements can be found in the recipe card below.

• Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
• Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor.
• Salt and Pepper: This is for generously seasoning the roast before searing.
• Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
• Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
• Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
• Beef Broth: Make your own or buy prepackaged beef broth.
• Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth.
• Worcestershire Sauce: Boosts and intensifies the meaty flavor.
• Garlic: Use fresh minced garlic for the best taste.
• Onion and Garlic Powder: Adds the best savory flavor!
• Salt and Pepper: This is to add to the sauce.

How to Make the Most Tender Pot Roast

Whether you choose to cook this in a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.

Cooking a Roast in the Slow Cooker

1. Sear: Heat the oil over medium-high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust.
2. Assemble: Place the carrots, potatoes and onions into the bottom of the crockpot.  Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: Cook the pot roast on low for 10 hours or until tender.

Cooking a Pot Roast in the Oven

1. Sear: Heat the oil over medium-high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust.
2. Assemble:  Place the carrots, potatoes and onions into the bottom of a large casserole dish.  Next, place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: Cover the casserole dish tightly with foil and cook at 425 degrees Fahrenheit for 30 minutes. Then, turn the oven down to 300 for 4-5 hours.

Cooking a Pot Roast in the Instant Pot

1. Sear: Press the sauté button on your Instant Pot. Wait until it says “hot” before adding the oil, and once it smokes, sear the roast on all sides. Then remove the roast from the Instant Pot.
2. Assemble: Place the carrots, potatoes and onions into the bottom of a large casserole dish.  Next, place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: Cook the roast and veggies in the Instant Pot cook on high for 60 minutes and then do a natural release.