Best Pot Roast I Have Ever Made

So it’s well known I am not a chef, I can cook all the basics and we seem to survive and so every once in a while I will branch out and try something new and am actually successful with it. These are the ones where Guy makes a point of telling me to write down EXACTLY what I did. This is one of those, a Pot Roast like I have never made. Mine in the past have actually turned out so badly that I really wasn’t excited to try again when Guy requested this for dinner. He rarely asks for anything specific so when he does I usually go ahead and make it. This was the case this time.

I did what everyone does and hit up Google and read several different versions and then decided to take a bit from this recipe and a bit from that to create this meal.. Here is what I did.

Note: This was completely prepared in our 6 quart Cast Iron Dutch Oven by Lodge.

Thaw out 3 lb. Chuck Roast
Brown all sides, let it take its time, at least 3 minutes each side, when done take out and set aside.

Slice up large onion, add to Dutch Oven and cook until lightly golden, do not over cook.
Half way through the onion cooking process add 2 tablespoons garlic.

Mix one package Lipton Beefy Onion Soup mix with one cup water
When Onion/Garlic has finished browning put roast back in Dutch right on top of the onions and then pour the Lipton Soup mixture over the meat.

Add 2 cups of beef broth, plus 1-2 tablespoons Worcestershire sauce, cover and place in over at 300 degrees for 2 hours.

Just before the 2 hours is up, cut up 2 large russet potatoes into reasonable bite sizes and at the 2 hour mark add the potatoes and a handful or two of baby carrots, check water level, if you need more broth add it. I did not.

Return it the oven for an additional 2 hours at 300.

That is it, serve up with some crusty bread if you have it. The left overs were even better, Guy said he could actually live on this pot roast 2 days later which makes it a winner for me.

Let me know if you try it.

InstaPot Quick Sunday Pot Roast

We had a chuck roast in the freezer that we needed to use this weekend so I created this recipe to make Sunday Pot Roast. The combination of Better than Bouillon paste with the Lipton Beefy Onion Soup mix proved to be a winner and this will now be my go to pot roast recipe.

  • 3 lb chuck roast
  • 1-2 tablespoons Olive Oil
  • 1 large onion cut into large pieces and separated
  • Garlic
  • Black Pepper
  • 3 cups water and Better than Bouillon Beef  paste
  • 1 package Lipton Beefy Onion Soup mix mixed into Bouillon Beef mixture
  • Carrots (few handfuls of either mini carrots or chopped carrots)
  • Potatoes (I used two large russets since that is what we had, cut down middle and then cut in large chunks)
  • Brown Gravy mix or make gravy using the juices

Directions:

In the InstaPot :

* Add olive oil, warm up pot well then sear chuck roast on all sides, remove, season with black pepper to your liking and set aside.

Add onions and garlic to the IP and saute for 3-4 minutes

Place InstaPot grate over onions

Layer starting with chuck roast, then carrots, then potatoes

Pour the bouillon mixture into InstaPot on the side so as not to cover/drown the chuck roast

Seal IP and set on Manual, high for 60 minutes. Allow to naturally release pressure. While natural release is occurring make homemade or store bought gravy

We served this with side of green beans and rolls.