Print
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!

Pot Roast Recipe (Crockpot + 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!

Course Main
Cuisine American
Keyword pot roast recipe
Prep Time 5 minutes
Cook Time 8 hours
Instant Pot cooking time 1 hour 15 minutes
Total Time 9 hours 20 minutes
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.