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Ultimate Melt-in-Your-Mouth Pot Roast with Vegetables (Slow Cooker or Dutch Oven)

Close-up of tender shredded pot roast served with whole cooked carrots and small potatoes in rich brown gravy.
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Make a classic, hearty pot roast that achieves fall-apart tender beef every time. This recipe works well in a slow cooker or Dutch oven and includes potatoes and carrots for a complete family dinner.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1/2 cup water
  • 1 packet dry onion soup mix (or 1 tablespoon dried minced onion)
  • 1 tablespoon Worcestershire sauce
  • 3 large carrots, cut into 2-inch pieces
  • 1.5 lbs small potatoes, quartered
  • 2 celery stalks, cut into 1-inch pieces

Instructions

  1. Pat the beef roast dry with paper towels. Season all sides evenly with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
  3. If using a Dutch oven, add the beef broth, water, soup mix, and Worcestershire sauce to the pot. Scrape up any browned bits from the bottom.
  4. If using a slow cooker, place the roast in the slow cooker insert. Whisk together the broth, water, soup mix, and Worcestershire sauce, then pour over the roast.
  5. Arrange the carrots, potatoes, and celery around the roast.
  6. For Dutch Oven: Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Cook for 3.5 to 4 hours, or until the beef is fork-tender.
  7. For Slow Cooker: Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef shreds easily.
  8. Remove the roast and vegetables. If making gravy, skim excess fat from the liquid remaining in the pot. Bring the liquid to a simmer on the stovetop. Whisk in 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water until the gravy thickens.
  9. Shred the beef slightly with two forks, or serve whole with the vegetables and spoon the rich gravy over top.

Notes

  • For the best sear, make sure your Dutch oven is hot before adding the oil and meat.
  • If you prefer a deeper flavor, substitute 1/2 cup of the beef broth with red wine.
  • This recipe is a great option for simple meal planning, offering leftovers for easy weeknight dinners.
  • To achieve the most tender beef, avoid lifting the lid during the slow cooking process.

Nutrition

Find it online: https://cutcooktaste.com/ultimate-melt-in-your-mouth-pot-roast/