Classic Sunday Pot Roast

Prep Steps

• 1 large yellow onion into wedges {do:cut}
• 1 lb carrots, peeled, into 2-inch chunks {do:cut}
• 6 cloves garlic {do:mince}

The Braising Liquid

In a bowl, whisk together...

• 2 packets (1 oz each) dry onion soup mix
• 6 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 1/2 cups low-sodium beef broth
• 1 tbsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp black pepper

Cook the Roast

Option: Slow Cooker {id:method.slow}

Low and slow, all day long.

Scatter across the bottom of the slow cooker...

• 1 large yellow onion, cut into wedges
• 1 1/2 lbs baby Yukon Gold potatoes
• 1 lb carrots, peeled and cut into 2-inch chunks

Note: The vegetables act as a natural rack, keeping the roast up out of the juices.

Set on top of the vegetables...

• 1 beef chuck roast, about 3 1/2 lbs
• 2 bay leaves

Pour the braising liquid over the roast. Cover and cook on low for 6 hours, or on high for 3 1/2 hours, until fork tender.

Option: Instant Pot {id:method.ip, cooktime:-250, cal:+20, fat:+2}

Sunday pot roast on a weeknight, in under 2 hours.

Set the Instant Pot to Sauté on high and heat...

• 1 tbsp olive oil

Sear on both sides until deeply browned, 4–5 minutes per side, then lift it out...

• 1 beef chuck roast, about 3 1/2 lbs

Press Cancel. Pour in the braising liquid, scraping every browned bit off the bottom of the pot. Return the roast with...

• 2 bay leaves

Lock the lid, set the valve to Sealing and cook on High Pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release the rest. Lift the roast onto a platter and tent with foil.

Add to the pot...

• 1 large yellow onion, cut into wedges
• 1 1/2 lbs baby Yukon Gold potatoes
• 1 lb carrots, peeled and cut into 2-inch chunks

Lock the lid and cook on High Pressure for 4 minutes, then quick release.

Note: The vegetables go in after the roast so they come out tender, not mushy.

The Gravy

Move the meat and vegetables to a platter and discard the bay leaves. Pour the juices into a medium saucepan and bring to a simmer. Stir together into a slurry, then whisk into the juices until thickened...

• 2 tbsp cornstarch
• 2 tbsp water

Serve

Cut the roast into portions and serve with the potatoes, carrots and gravy.