Anyone got some tips to make some great beef pot roast? I haven’t found a recipe yet that really penetrates the meat (hehe) and burst with the flavor I’m looking for. I just got an instapot so I think that’s gonna help out bigly.
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Make sure to sear it on all sides before putting it in the pot, and use the richest beef broth you can find... and you can never go wrong with garlic, lots and lots of garlic
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Thanks man. I absolutely love garlic. Do you mess with packaged pot roast seasonings like McCormick or just do your own melody of spices
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Deal of the week

Note price of the huge can, then when shipped in an envelope the can was damaged so 2 cans for 3 bucks and change.


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Love that when I’m making ground beef tacos or sometimes for my salsa
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Yeah sometimes I'll throw in a packet or two of french onion soup, or powdered ranch mix... other times will just keep it simple with the broth, black pepper and garlic

Theres a kajillion different recipes to google, look up a bunch and steal some ideas from all of them... unless you just cook it to death, they're pretty hard to screw up
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Here’s how I do mine in a pressure cooker.

1.salt and pepper all sides of the beef and sear in oil on all sides. You’re looking for dark brown, not gray. Remove and set aside.
2. Drop in some rough chopped onions and baby Bella mushrooms and sauté until soft in the fat and browings of the pan. Scrape all the good brown bits up. The onions and mushrooms will provide enough moisture. Throw in some minced garlic to taste and sauté another minute or two.
3. Return the roast to the pan. Let it sit on top of the onions and shrooms.
4. Add enough chicken stock to mostly cover the meat. Beef stock is usually too salty, give the next additions.
5. Add flavor to the broth. Pick a couple of these, not all: Worcestershire sauce, oyster sauce*, balsamic vinegar*, tomato paste, soy sauce. You are adding umami here, and maybe a little acid. These are all really salty. *my current choices. You can know how much by taste. You can also add a bay leaf, thyme, whatever.
6. Pressure cook till the meat is within 10 min of done. For my setup, around 45 min.
7. Open the pressure cooker and add potatoes and carrots. Pressure cook again for 10 min.
8. Put aside the roast to rest and put the carrots and potatoes in a serving bowl. Strain the broth into a fat separator. Put 3 tablespoons of fat and a roughly equal amount of flour back into the cooker to make a roux for gravy. When the roux is well blended and hot, slowly pour and mix the strained broth into the roux. Heat until it thickens. Season with salt and pepper to taste as needed. BAM.
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Yep and bay leaf and big ol whole white onion.
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I like mines with a jar of pepperoncinis dump in
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My wife helped prep, I told her at least 3 cloves but I think she did 4 or 5.

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Good shit. Thanks for writing this out
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cd nailed it. You go that route and you'll be happy.
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I smoke it for 2 hours before going into pressure cooker, crock pot, or Sous Vide. for a long slow cook onions, celery, and potatoes, go great with pot roast. Fresh bay leaf is a must.


I try to find a 4-5" thick 7 bone roast with rib bones for pot roast but recently just a 7 bone in chuck roast is hard to find
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We have quit making pot roast any way besides as Mississippi Roast. Google it.
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Stuffed mushrooms and smashed garlic parm potatoes for a little early victory dinner.




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