Slow Cooker, or Oven Beef Pot Roast, Carrots, and Potatoes makes the tenderer pot roast with lots of flavor. Using a pressure cooker, slow cooker, or oven makes this one-pot meal so easy to prepare. This recipe makes enough for 4 servings or increase the amount of meat to make up to 8 servings. You’ll love this recipe!
Almost every Sunday when I was young, my mother cooked a meat roast while we went to church. I remember walking through the door after the church and smelling the delicious beef, carrots and potatoes cooking. I used to think it was the most homotic and comforting smell and I still do! I love this recipe and not only included the Instant Pot method, but also the slow cooker and oven versions in the notes section for whatever you want to use. I like to add carrots and potatoes at the end of cooking so they don’t turn into porridge. I also like this without the baby potatoes and I mash potatoes or mashed cauliflower to serve with roast beef and carrots. My kids beg me for this about twice a month, no matter the weather outside, because it really is delicious and the best comfort food.
INGREDIENTS FOR MAKING INSTANT POT, SLOW COOKER OR OVEN ROAST BEEF, CARROTS AND POTATOES
Roasted beef
, trimmed with fat and cut into large pieces Vegetable or
canola
oil Onion powder
Garlic powder
Salt
Ground black pepper Paprika or smoked paprika
Meat broth (2 cups broth for 3 pounds of roast beef
or 4 cups broth for 6 pounds of roast beef)
Worcestershire Sauce
Fresh
rosemary Fresh
thyme
Whole garlic cloves
Yellow, white
or red onion
Baby Yukon carrots
or red
potatoes
Water Cornstarch
OPTIONAL SUBSITUTE FOR MEAT BROTH
:
Better than broth: A few years ago, a friend introduced me to this meat base that is simply mixed in hot water to replace the broth. It’s really good and I like to keep some in my fridge for when I run out of meat stock.
HOW TO MAKE INSTANT ROAST, SLOW COOKER OR OVEN, CARROTS AND POTATOES
Trim the roast beef from the fat and cut it into large pieces, about 4-8 pieces depending on how many pounds of meat
.
In a small bowl, stir the onion powder, garlic powder, salt, black pepper, and paprika.
Rub the spice mixture on the meat pieces; Set aside
. Heat the Instant Pot
by pressing SAUTE
.
Spray oil on Instant Pot, wait a minute, then use tweezers and place enough pieces to touch the bottom of the pot
.
Do not move for 3-4 minutes until well scorched and browned.
Use the tweezers to turn the meat away for 3-4 minutes, repeating until all sides are golden brown.
Remove from the pot and place on a baking sheet and repeat with the other pieces of roast meat until all golden brown.
Change the instant cooker to PRESSURE COOKINGat high pressure for 50 minutes for a 3-pound beef roast and 70 minutes for a 6-pound beef roast
.
Place all the beef in the Instant Pot along with the onions, fresh rosemary, sprigs of fresh thyme and garlic cloves.
Pour the beef
broth and Worcestershire sauce over the roast beef.
Place the lid on the pot and turn to the locking position.
Make sure the ventilation is placed in the sealed position.
When the cooking time is up, turn the vent to the release position, wait for the float valve to lower and open the lid.
Seal the lid again and press PRESSURE COOK at high pressure for 15 minutes.
When the cooking time is over, make a natural release for 15 minutes.
Then turn the vent to the vent
release position and allow all the steam to vent and the float valve to fall before removing the lid.
Transfer roast beef, carrots, onions, and potatoes to a serving dish and mash the roast with two forks into pieces
.
Place some of the hot meat broth over the shredded meat
.
Cover loosely with aluminum foil while making the sauce.
Make the sauce: Using a small mesh strainer over a 2- or 4-cup liquid measuring cup, ladle 2 cups hot meat broth. In a small cup or bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of water.
Discard the rest of the broth in the Instant Pot and set it in the SOPA settings.
Whisk the cornstarch and water mixture and the 2-cup strained beef broth.
Continue beating until the sauce thickens.
Add salt, black pepper and garlic powder to taste.
Serve the meat sauce with the roast beef, carrots and potatoes.
(The sauce can also be made on top of the stove in a small saucepan over medium heat.)
SLOW COOKING METHOD:
Rub the trimmed pieces of meat
with dry spice massage
.
In a large skillet over medium-high heat on the stove, brown the pieces of meat on all sides for 3-4 minutes on each side
.
Place the golden meat, onions, garlic, rosemary and thyme in the slow cooker.
Pour the beef broth and Worcestershire sauce over the meat.
Top with lid and cook in HIGH for 4 hours or
LOW for 6-7 hours
.
Add carrots and potatoes
. Continue cooking in LOW for 1 more hour
or inHIGH for 1 more hour
.
Transfer the meat and vegetables to a serving dish and follow the instructions above to make the sauce on the stove.
OVEN METHOD
Preheat the oven
to 325°F and place the rack in the center of the oven
.
Rub the trimmed pieces of meat with the dry spice massage
.
In a 6-quart or larger Dutch oven over medium-high heat on the stove, heat 2 tablespoons of olive oil until it shines
.
Seal the pieces of meat on all sides for 3-4 minutes on each side.
Place the golden meat, onions, garlic, rosemary and thyme in the Dutch oven.
Pour the beef broth and Worcestershire sauce over the meat.
Bring to a simmer, then cover with the lid and place in the oven.
Stew for 2 hours.
The meat should be tender but not yet crumbling.
Uncover and place the carrots and potatoes in the braised liquid around the roast.
Top again, bake and stew until roasting separates easily and vegetables are tender but not soft, 1 1/2 to 2 more hours.
Remove from oven and transfer beef and vegetables to a serving dish.
Shred the meat with two forks; set aside.
Cover loosely with aluminum foil to keep warm.
Discard the stems of rosemary and thyme.
Make the sauce according to the instructions above.
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