How to Make Classic Sunday Pot Roast

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Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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❓How do I make this in an Instant Pot❓
Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.

❓How do I make this in a slow cooker❓

Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.



3 to 5 pound beef roast
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
6 cloves minced garlic
2 cups red wine
2 cups low sodium beef broth
1/4 cup Worcestershire sauce
2 white onions cut into 2 inch chunks
1 pound baby carrots
1 pound red potatoes cut into bite-sized chunks
1 sprig fresh rosemary


1. Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.

2. Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.

3. Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.

4. Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.

5. Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.


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why no display final dishes? All else right on !!! You can cook for me anytime!

T Barrett says:

Just gave this a try in my new cast iron dutch oven. It was delicious, I am so happy how it turned out. Thanks o7

rob James says:

None of these are traditional methods. My family has this on Sunday’s often and it’s never made in one pot. That’s the new lazy way to cook. Baby carrots and baby red potatoes are not normal either. Normal carrots with white potatoes. That’s traditional.

Thomas Freeway says:

You should brown the meat more, it looks like it was boiled

Paul Hernandez says:

I appreciated the 3-approach design to your video, and good bless you for using whole veggies instead of their powder substitute. Great job.

MLBson09 says:

don't know why but it annoyed me that she said "red cooking wine" instead of just red wine.

Mark Norville says:

Please ignore this silly woman while doing a slow cooked beef. In a slow cooker, then the vegetables should be at the bottom and not the top. Veg takes longer to cook, and the beef juices will soften them up, rather than being over the broth.

Claudia Camargo says:

Question …….If I use a cup of red wine in the recipe for the Instant pot won’t it leave the wine taste in the final product since it’s being cooked covered the whole time?

Supernoob Smith says:

350 for 3 hours?? Uhhh, NO. Try 265 for 4.5-5 hours or until it breaks easy with a fork. You want it to maintain under 300 degrees. Ovens have a 30 degree window in either direction, so 265 will ensure it stays under 300. And vegetables go under the roast, so the roast sticks half in the water, half out. Otherwise you're making a stew in the oven, NOT a pot roast.

Randy Suggs says:

I wish you would slowly showed how they returned out. Taste test plate??

CENTURION2501 says:

Lady please show what each looks like and the differences at the end, thanks. Ps, we call it "Wusta" sauce, don't tie your tongue up unnecessarily.. We even call the area it's from Wusta. Brits tend to shorten everything if we can. :)

Diana Villanueva says:

How will those vegetables get any flavor if they’re placed on top op the meat?? Doesn’t make any sense

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