Pot Roast Recipe (Slow Cooker + IP)

This Pot Roast Recipe couldn’t be easier. Just throw a few very common ingredients into your crockpot or instant pot and then relax knowing you’ve got a seriously delicious dinner ahead of you!

A close up image of pot roast on a plate.

This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!

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Other great beef recipes include:

Pot Roast Recipe

Is there anything as comforting as pot roast? Mouthwatering, savory, fall-apart-tender beef with a flavorful gravy! This is the kind of heart, homey food we all can’t get enough of.

I’ve come across all sorts of pot roast recipes. And you while they’re probably all delicious, the ingredient list is often lengthy, with all sorts of precooking and chopping and other nonsense. Now, I’m all for doing a variety of things to build flavor. But sometimes it’s nice to keep it simple. So that’s exactly what I’m doing for this recipe.

An overhead close up image of pot roast

Tips for making Crock Pot Roast (and Instant Pot Roast too!)

  • I don’t bother adding additional salt because the dry onion soup mix has plenty of sodium in it.
  • If you’re making slow cooker pot roast, you’ll add the slurry of flour and water for the last 30 minutes of cooking and switch the heat to high for that time.
  • When making this in the Instant Pot, make sure the the rubber seal is on correctly. If not, you won’t get the pressure needed to ensure nice, tender meat. I’m speaking from experience here!
  • For the Instant Pot, be sure to do a natural pressure release for at least 10-15 minutes. This is the best way to ensure really tender meat.
  • To thicken the gravy in the Instant Pot, remove the meat after cooking and depressurizing. Then turn the Instant Pot to the saute setting and add the slurry to thicken while you shred the meat.
  • Make sure you use a high quality red wine. It doesn’t have to be expensive, just dry and a red wine that you’d actually want to drink (bonus: you can enjoy a glass of leftover wine with dinner!).

Crock pot roast on a plate with mashed potatoes and gravy.

What is the best cut of meat for pot roast?

The great thing about the Crock Pot Roast recipe, is cheap cuts of beef tend to work best for pot roast. The the long cooking time over low heat (or the high pressure in the Instant Pot) help break down the tissue and make it super tender. My favorite cut for this is chuck roast. You can also use rump roast or even brisket.

Can you cook pot roast from frozen?

I wouldn’t encourage it. This recipe uses a larger piece of meat and the center may not get to the temperature safety zone during cooking.

Can I add vegetables and potatoes to this recipe?

You totally can, just be sure to add a 14 ounce can of beef broth. You can add them at the beginning if using making slow cooker pot roast but if you’re using the instant pot, follow the recipe and then remove the meat to shred. Once the meat is out of the pot, add the potatoes and veggies and run the Instant Pot over manual high pressure for 5 minutes and then do a quick release when the time is up. Remove the veggies and thicken the gravy on the saute setting.

Can I substitute anything for the wine?

This definitely tastes best with wine, but you can also substitute beef broth for the wine if you’d prefer not to use alcohol.

Can I freeze pot roast?

Yes, either freeze it with the other ingredients before cooking (be sure to thaw before you cook) or after in it’s gravy. It will last for around 3 months in an airtight container.

How long does pot roast last?

The leftover will last 2-3 lays covered in the refrigerator. You can reheat individual portions in the microwave.

What goes with pot roast?

I like to serve this with mashed potatoes (I love my French Onion Mashed Potatoes but you can also buy the pre-made refrigerated mashed potatoes is you’re pressed for time). I also love a good vegetable like Peas with Onions or Garlic Cooked Carrots.

An overhead image of a pan of this pot roast recipe

Ingredients for Pot Roast

  • Chuck roast
  • Water
  • Red wine
  • Dry onion soup mix
  • Flour (or cornstarch if you’re avoiding gluten or want a glossier gravy)

How to make Crockpot Roast Beef

  1. Place beef, onion soup mix, wine and water into the crockpot.
  2. Cover and cook on low for 7-8 hours.
  3. Make a slurry with flour and water and add to the pot- raise the heat to high for the last 30 minutes of cooking.
  4. Enjoy!

How to make Instant Pot Roast

  1. Place beef, onion soup mix, wine and water into the Instant Pot.
  2. Cover and cook on manual high pressure for 60 minutes.
  3. Do a natural pressure release for 15 minutes.
  4. Uncover and remove meat to shred.
  5. Turn the Instant Pot to the saute setting.
  6. Make a slurry with flour and water and add to the pot- simmer for a few minutes to thicken.
  7. Enjoy!

A close up image of a piece of shredded pressure cooker pot roast

Helpful tools:

  1. Slow cooker
  2. Instant pot
  3. Gallon freezer zipper bags
  4. Slow cooker liners
  5. Measuring cups
Pot Roast Recipe (Crockpot + IP)
Prep Time
5 mins
Cook Time
8 hrs
Instant Pot cooking time
1 hr 15 mins
Total Time
9 hrs 20 mins
 

This Pot Roast Recipe couldn't be easier. Just throw a few very common ingredients into your crockpot or instant pot and then relax knowing you've got a seriously delicious dinner ahead of you!

Course: Main
Cuisine: American
Keyword: pot roast recipe
Servings: 6 servings
Author: Jessy Freimann, The Life Jolie
Ingredients
  • 1 3-4 pound chuck roast
  • 1 cup water + a couple Tablespoons for the slurry
  • 1/2 cup red wine
  • 1 packet dry onion soup mix
  • 2-3 Tablespoons flour or cornstarch if you're avoiding gluten or want a glossier gravy
Instructions
Slow Cooker instructions
  1. Place beef, onion soup mix, wine and water into the crockpot.
  2. Cover and cook on low for 7-8 hours.
  3. Make a slurry with flour and a couple tablespoons of water and add to the crockpot 30 minutes before it's done cooking. Cover and raise the heat to high.

  4. Remove meat and shred once gravy has thickened. Serve immediately.

Instant Pot instructions
  1. Place beef, onion soup mix, wine and water into the Instant Pot.
  2. Cover and cook on manual high pressure for 60 minutes.
  3. Do a natural pressure release for 15 minutes.
  4. Uncover and remove meat to shred.
  5. Turn the Instant Pot to the saute setting.
  6. Make a slurry with flour and a couple Tablespoons of water and add to the pot- simmer for a few minutes to thicken.

  7. Serve immediately once gravy has thickened.

Recipe Notes

To make this with potatoes and vegetables, add a 14 ounce can of beef broth to the recipe:

Slow cooker: You can add them at the beginning.

Instant Pot: follow the recipe and then remove the meat to shred. Once the meat is out of the pot, add the potatoes and veggies and run the Instant Pot over manual high pressure for 5 minutes and then do a quick release when the time is up. Remove the veggies and thicken the gravy on the saute setting.

A close up image of slow cooker pot roast with mashed potatoes on a plate.

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