So, you're on the hunt for the best beef pot roast recipes? Well, you're in for a treat! Whether you want to throw everything in a slow cooker or whip it up in an Instant Pot, there's a perfect recipe just waiting for you. From rich red wine braised to smoky BBQ goodness, these dishes are sure to impress. Curious about the secret ingredients that make each one shine? Stick around, and you'll find out soon!
Classic Slow Cooker Beef Pot Roast
A classic slow cooker beef pot roast is a comforting and satisfying dish that brings together tender beef, flavorful herbs, and a medley of vegetables. Perfect for a family dinner or a cozy gathering, this recipe guarantees that the beef is slow-cooked to perfection, allowing the flavors to meld beautifully over several hours.
With minimal prep time and the convenience of a slow cooker, you can set it and forget it, returning to a warm and hearty meal.
Ingredients:
- 3-4 pounds beef chuck roast
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into quarters
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
Begin by seasoning the beef chuck roast generously with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat and sear the roast on all sides until browned, about 4-5 minutes per side.
Once browned, transfer the roast to the slow cooker. Layer the carrots, potatoes, onions, and garlic around the beef.
In a separate bowl, mix the beef broth, Worcestershire sauce, thyme, and rosemary, then pour this mixture over the roast and vegetables.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and can be easily shredded with a fork.
Extra Tips:
For the best flavor, you can marinate the beef in the broth and herbs overnight before cooking.
Feel free to customize the vegetables based on what you have on hand; parsnips, celery, or mushrooms can be great additions.
If you prefer a thicker gravy, reserve some of the cooking liquid and thicken it with a cornstarch slurry before serving.
Always let the roast rest for a few minutes after cooking before slicing, to guarantee the juices stay locked in for a more succulent meal.
Instant Pot Beef Pot Roast

Cooking an Instant Pot Beef Pot Roast is a game-changer for busy weeknights or special family dinners. This method allows you to achieve tender, flavorful meat in a fraction of the time it would take using traditional methods.
The combination of the Instant Pot's pressure cooking and the rich flavors from the seasonings and vegetables creates a comforting meal that's sure to please everyone at the table.
Ingredients:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions:
Start by seasoning the beef chuck roast with salt and pepper on all sides.
Set the Instant Pot to the sauté function and heat the olive oil. Once hot, sear the roast for about 4-5 minutes on each side until browned.
Remove the roast and set aside. Add the sliced onion and minced garlic to the pot, cooking until softened.
Next, return the roast to the pot and add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary.
Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
Once the cooking time is complete, allow for a natural release for 15 minutes, then perform a quick release for any remaining pressure.
If desired, you can thicken the sauce by mixing cornstarch with a little water and stirring it into the pot before sautéing for an additional few minutes.
Extra Tips:
For even more flavor, consider marinating the beef roast in your favorite spices or a marinade overnight before cooking.
You can also customize the vegetables based on your preference; parsnips, turnips, or even mushrooms can be great additions.
If you want a richer sauce, you can deglaze the pot with red wine after searing the meat, scraping up any browned bits before adding the broth.
Finally, let the pot roast rest for a few minutes before slicing to retain its juices, ensuring a moist and flavorful meal.
Red Wine Braised Beef Pot Roast
Red Wine Braised Beef Pot Roast is a hearty and flavorful dish that's perfect for a cozy dinner. The combination of tender beef, aromatic vegetables, and rich red wine creates a comforting meal that's sure to impress family and friends.
This recipe isn't only easy to prepare but also allows for the meat to develop deep flavors as it slowly braises in the oven, making it an ideal choice for a weekend gathering or a special occasion.
Ingredients:
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cups red wine (preferably a dry variety)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Cooking Instructions:
Preheat your oven to 325°F (160°C).
Season the beef chuck roast generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides until browned, about 4-5 minutes per side.
Remove the roast from the pot and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze, then add the beef broth, thyme, rosemary, and bay leaves.
Return the roast to the pot, ensuring it's mostly submerged in the liquid. Cover the pot and transfer it to the oven. Bake for 3-4 hours, or until the roast is fork-tender.
Extra Tips:
For the best results, choose a good quality bottle of red wine that you'd enjoy drinking, as this will improve the dish's flavor.
Additionally, if you have time, let the roast marinate in the red wine and herbs for a few hours or overnight in the refrigerator before cooking to deepen the flavors further.
Always check the pot occasionally during cooking and add more broth or water if the liquid level gets too low.
Serve the pot roast with mashed potatoes or crusty bread to soak up the delicious sauce!
Smoky BBQ Beef Pot Roast

For a hearty and flavorful meal, this Smoky BBQ Beef Pot Roast combines the rich taste of tender beef with a smoky BBQ sauce that infuses every bite with a delightful sweetness and tang.
Perfect for a family dinner or a weekend gathering, this dish is easy to prepare and will fill your home with an irresistible aroma as it cooks. Serve it with your favorite sides like mashed potatoes or coleslaw for a comforting feast.
Ingredients:
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup BBQ sauce (your choice)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups carrots, chopped
- 2 cups potatoes, cubed
Cooking Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast with salt, pepper, and smoked paprika, then sear it in the skillet until browned on all sides.
Remove the roast and place it in a slow cooker.
In the same skillet, sauté the sliced onion and minced garlic until fragrant, then add the beef broth, BBQ sauce, and Worcestershire sauce, stirring to combine.
Pour this mixture over the roast in the slow cooker, then add the chopped carrots and potatoes around the meat.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender.
Extra Tips:
For an even richer flavor, consider marinating the roast in BBQ sauce and Worcestershire sauce overnight before cooking.
If you prefer a thicker sauce, you can remove the roast once it's done and thicken the cooking liquid on the stovetop by simmering it and adding a cornstarch slurry.
Additionally, feel free to customize the vegetables to your liking; adding bell peppers or celery can improve the dish's flavor and texture.
Serve with extra BBQ sauce on the side for those who love an extra kick!
Herb-Crusted Beef Pot Roast
Herb-Crusted Beef Pot Roast is a hearty and flavorful dish perfect for family gatherings or cozy dinners. This recipe combines a succulent beef roast with a blend of aromatic herbs and spices, creating a savory crust that amplifies the natural flavors of the meat.
Slow-cooked to perfection, the tender beef pairs beautifully with vegetables, making it a comforting meal that will warm your heart and satisfy your taste buds.
Ingredients:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 onion, quartered
- 4 carrots, cut into chunks
- 4 potatoes, quartered
Instructions:
Preheat your oven to 325°F (165°C). In a small bowl, mix together the minced garlic, rosemary, thyme, parsley, salt, and black pepper to form a herb paste.
Rub the herb mixture all over the beef roast. In a large Dutch oven, heat the olive oil over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
In the same pot, add the onion, carrots, and potatoes, sautéing for a few minutes. Return the roast to the pot, then pour in the beef broth. Cover and transfer the pot to the preheated oven, cooking for 3 to 4 hours, until the meat is fork-tender.
Extra Tips:
For the best flavor, consider marinating the beef roast overnight with the herb mixture. Additionally, you can enrich the broth by adding red wine or Worcestershire sauce for a richer taste.
If you prefer a thicker gravy, remove the roast once it's cooked and whisk in a slurry of cornstarch and water to the broth before serving. Don't forget to let the roast rest for about 15 minutes before slicing to retain the juices!