Pot Roast with Potatoes and Carrots
Option 1: Oven
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Preheat oven to 325°F (160°C).
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Cover pot with lid and cook 3–3½ hours until meat is fork-tender.
Option 2: Slow Cooker
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Transfer everything to a slow cooker.
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Cook LOW: 8 hours / HIGH: 5 hours.
Option 3: Instant Pot / Pressure Cooker
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Sear beef and sauté aromatics using sauté mode.
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Add liquid and vegetables.
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Cook on HIGH pressure 60–70 minutes.
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Natural release 10 minutes.
6️⃣ Serve
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Remove roast and let rest 10 minutes before slicing.
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Remove bay leaves.
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Serve with carrots, potatoes, and spoon gravy over the top.
💡 Tips for Success
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Searing: Browning the meat adds deep flavor.
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Vegetables: Add potatoes later if using a slow cooker to prevent overcooking.
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Gravy: For thicker gravy, remove vegetables, simmer liquid, and whisk in 1–2 tablespoons cornstarch mixed with water.
🧊 Storage
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Fridge: 3–4 days
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Freezer: Up to 2 months (store roast, vegetables, and gravy separately if possible)
