You’ve Never Had Amazing Pot Roast Unless You’ve Made It Like THIS!
Argo cornstarch, baking powder, baking soda, barilla pasta, beef roast, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, chuck roast, Clabber Girl, College Inn, College Inn beef broth, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Ritz crackers, Rosemary, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This pot roast is so tender you can use a spoon instead of a knife!
Pot roast is an American staple meal that we’ve all grown to love. I remember my mother making a roast ever Sunday. As we walked into the house after church, you could smell the savory flavors wafting through the front door. It was amazing!
One of the greatest things about making a pot roast is how incredibly easy it is to prepare. All you need is your trusty slow cooker, a beef roast, and your favorite veggies like carrots, potatoes, and onions. Place everything into the cooker and set it to low. Within a few hours, you have a complete dinner ready to eat!
And if, for some strange reason, you should feel like you’re getting a little bored of the dish – just use different kinds of veggies on the side and your meal will have fresh new flavors again. Although, I must say I have never known anyone to grow tired of pot roast! Even my picky eaters devour it so fast that I hardly get a bite of it myself.
Recipe of The Pioneer Woman.
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Quick Tip: You can easily swap out the beef roast for pork if that is what you have on hand.
55 Comments
I have discovered a beef roast is best put into oven frozen. I use a dutch oven. Several hours later it is tender, juicy and flavorful One can slip in veggies a bit later.
Why frozen?
it makes it more Tender, I do that with all my meat,,
I totally agree. Have done it that way for years!
It also is dangerous, because while meat is coming up to cooking tamp., it is a perfect Petri dish for bacterial growth. Also, meat doesn’t seize up when it is removed from the fridg. 30 min. Before searing.
Not true
Agree, never frozen. I add potatoes and use the crock pot. Very tender. Also add a mccoremicks pot roast seasoning packet
Do you add the potatoes at the beginning ?
Last time i made a pot roast I used the McCormicks. I found that it really needed a lot more salt, pepper and seasoning. I added the potatoes, used a package of baby carrots and new potatoes and a fair sized onion quartered. Took out the roast and veggies, put the ‘stock’ in a pan with a little cornstarch and thickened it up for gravy. Came out pretty good.
I cook mine in the slow cooker with a packet of Lipton onion soup mix and a can of mushroom soup with one cup water add potatoes,carrots very tasty.
Jody you from wilsonville Il
That sounds so good..
Exactly how I do mine. Never had any complaints!
That’s how my mom made and that’s how I make it. I’ll have to try it in the slow cooker next time.
That’s how I make my pot roast, Jody. Comes out perfect.
Bet this would be good in a pressure cooker too. You can use frozen meat there because it gets hot quickly and cooks under pressure. This recipe looks delicious.
I cook mine in my pressure cooker. Always comes out so tender and delish!!! I love my pressure cooker.
I always refer to my Instant Pot as my “pressure cooker” because I have found there are many who don’t know what the Instant Pot is. However, from now on I will put (Instant Pot) in parenthesis after I say “pressure cooker”. That should do it. I LOVE my Instant Pot.
I first used my instant pot for a pot roast and it was a disaster. So tough it could not be eaten. It was NOT the roast as I had cut a $20 roast in half and cooked only one half. I did the other half my usual way (thaw, sear, crockpot covered in water plus a packet or two of Good Seasons Italian Dressing. That roast was perfect. So far I haven’t trusted the instant pot again for anything. Can you help?
I have used a pressure cooker for pot roast for 45 years. It doesn’t matter what kind of beef roast you use. Mine always comes out tender. Make sure you add plenty of water and seasoning. I sear my thawed roast in a little oil on all sides, pour in water and seasoning. You can choose just how tender you want it by how long you cook the roast, just make sure you always have liquid in the pot. Sometimes I have to add more. Good luck!
Linda Ellis, I’m not familiar with the instant cooker, however I have an old Presto brand pressure cooker. Regardless if I ciik a roast in a covered pot, presto, or covered in oven, it takes time for the heat to break down the fibrous beef and the connective tissue. Perhaps another 15-20 minutes in your pot would have solved the problem.
Made a great pot roast last week in my Instant Pot, worked out great as sI ended up on crutches this week and I’d made 4 quarts of soup with remainders of the pot roast.
Instant Pot cooker all the way! It will revolutionize your kitchen. You can make a large frozen roast in an hour and add the veggies in to cook for 15 minutes at the end. The most tender and moist meats ever!
Is this cooked completely on the stove top or fo you put itvin the oven?
pressure cooker is great and gives you lots for gravy or soup base
I marinate my roast in a little balsamic vinegar from 1/2 hr up to 1 day (turn over a few times), s&p my meat, sear my roast in olive oil, put in my liquid in dutch oven (or if you prefer a crockpot), throw in a few tbsp of flour, dash of S&P, some paprika, a few cloves of garlic, an onion cut in quarters, 1 tbsp cornstarch, add my veggies celery, carrots, potatoes and meat. Cook for a few hrs at 350 in oven and always in my cast iron dutch oven. Tender, juicy, flavorful. And it makes it’s own gravy, which i season, if needed, after it’s done. Then i serve it with crusty bread & butter. MMMmmmm never a leftover in the house !
I finally cooked this. I took it out of the oven, after 3 hrs. And put it in my slow cooker for 3 more hrs. It was WONDERFUL. I used a sweet red wine from walmarts, called ROSCATO…and used BETTER THAT BEEF, for the beef broth. I also cooked my carrots whole. Just wouldn’t cook it any other way..
I have been cooking frozen roasts for over 20 years, never made anyone sick and the entire family is still alive.
If cooking frozen in the pressure cooker, do you still sear it or asjustcooking time?
Guess I am old school, my roast is seared well before it gets cooked to seal in the flavor and juices.
I cook mine in a crock pot. I use meat tenderizer, add, 1packet of onion soup mix and 2 cups of left over coffee. Makes for. a delicious roast
Roasting Carrots for hour will end up having no taste. I would add the carrots in no closer than one hour before the meat is done..
Roasting Carrots for hours will end up having no taste. I would add the carrots in no closer than one hour before the meat is done..
I also put my roast in frozen. I roast it 4 to 6 hours depending on the size. Then when it is about half way cooked I add all of my vegetables and adjust the seasonings. This is the way my grandmother and mom both do it as well!
I cook mine the same, but use Campbell’s Beef Consume instead of beef broth and after searing I cover it with horseradish before putting it in the oven. You can’t taste the horseradish after cooking, but it just has that little something extra.
I use a packet of Good season’s and a packet of beef gravy mix, 1 or 1 1/2 cups of water in slow cooker all day. Do the same with pork roast with pork gravy mix…tender meat and delicious gravy.
How can meat become more contaminated while coming to an unfrozen state than sitting in a fridge several hours, I have to disagree on that one but its just my opinion and not trying to make a case out of it. To each his own ideas.
This is a great recipe. The only change I make is to use lemon pepper seasoning on the roast before browning it. It adds a slight citrus note in addition to the nice peppery flavor.
I use a Dutch oven
Also add a can of coke or Dr. Pepper with wine and beef broth. Onions in at first with meat. Carrots and potatoes after 2 hours. Oven at 325 for 3 hours and it falls apart. 3 to 4 pound chuck roast.
When I make the gravy I use Kitchen Bouquet. It makes the gravy rich and dark. Yum!
I like it in my pressure cooker following directions from the pot .can be thawed or frozen which ever always comes out great..adding my vegetable about 10-12 minutes before the roast is done .a beef roast is done less than an hour after it is turned on in PC .great food .never failed on me !
Have been going to try the Lipton onion soup maybe next time !?got to have some cold slaw and dinner rolls with mine .
The USDA now says not to cook from frozen, but I have been doing that for forty years at least. I got it from a Reynolds Wrap ad. Four hours at 400 degrees, seasoned and wrapped tight in foil. We raise beef, so I’ve done this a lot.
Linda, I still stuff my turkey.
Linda, 4 hours at 400 degrees? Doesn’t it incinerate????
you got the recipe from a Reynolds Wrap ad. The same Reynolds Wrap that the USDA now says not to use for cooking as it leaches metal/toxins into the food you cook in it ??
Good use for leftover roast: Shred the meat, add refried beans and a package of taco seasoning and make burritos! Delicioso!
I add extra broth and onions take two cups out before making gravy and make french onion soup
Ok, what is the difference between an instant pot and a pressure cooker? I have a pressure cooker (which I absolutely hate)and a crock pot which I love. As far as cooking from frozen vs thawed, I have always cooked both beef and pork roasts from frozen. I find that they come out more tender and juicy than when starting from thawed. I use Lipton’s Onion Soup for only my pork roast. I have never had a problem starting from frozen and no one in my family has become ill or died.
An Instant Pot is an electric pressure cooker. Mine has many preset buttons…yogurt, beans, rice and several more. It can even be a slow cooker.
Linton onion soup mix for sure but use a can of diet coke to make an au juis like gravy. A can of French onion soup is good also. I always use my crock pot.
Love the Missussippi pot roast -no wine, no pine oil ( risemary).
Sorry, rosemary.
can i use a beef tenderloin fpr roast
I have done my roasts that way for over 35 years and never had a problem with the meat nor with anyone getting sick from bacteria setting up housekeeping. It saves time thawing and the meat is always fork tender. I usually add potatoes and veggies about an hour, more or less, before it is done. I am 78
yo and have cooked since I was 13.
I have enjoyed reading all your posts. They confirm that there is no one “right” way to cook a roast. My preference these days would be to eliminate the processed spices and sauces and use fresh spices, onions, carrots, and potatoes. The balsamic marinade is interesting as is the leftover coffee. I like using my crock pot(s). I have various sizes. Nobody mentioned mushrooms added the last hour. I know what I am making for supper tonight and I need that extra beff broth too.