Today on The Stay At Home Chef I'm
showing you how to make Classic Sunday Pot Roast
3 different ways! 
I'll show
you how to make it in the oven, in the
instant pot, and in the slow cooker. I'll
also show you three different kinds of
roasts that are popular to make pot
roast
including a bottom round roast, a beef
chuck roast which is my favorite, as well
as a beef brisket. We'll start with the
traditional method which is to braise
the pot roast in the oven. All three
methods and all three roasts start the same.
You need to season it with salt and
pepper and for this oven braising I'm
going to use the beef chuck roast. Get 2
tablespoons of vegetable oil heating in
a dutch oven pot over medium-high heat. Then you'll want to sear your roast on
all sides for about 3 minutes per side.
You want to sear in all of those
delicious juices and give the roast a
nice crust
Once your roast is nice and brown you'll
want to remove it from the pot for a
second and place it back onto a cutting
board. Then we'll add in 6 cloves of
minced garlic and let those sauté for
just 1 minute. Then we'll pour in 2 cups
of beef broth to deglaze that pan
along with 1 cup of red cooking wine
Then place the roast back into your pot
and then we'll surround our roast with
traditional pot roast fixins starting
with 2 sweet onions and you can see that
I've cut these into rather large pieces
because they will shrink down quite a
bit. Then we'll add in 2 pounds of
bite-sized red potatoes and one pound of
baby carrots or you can just chop some
carrots into bite-size pieces or 2-inch
pieces as well. Then I pour 1/4 cup of
Worcestershire sauce right over the top
of the roast, place on a sprig of
rosemary, and then pop my lid on.
We're gonna let this braise in a 350
degree oven for about 3 hours.
For our oven braising method we used a
beef chuck roast which is one of the
more popular options and it's also the
least expensive. After three hours in the
oven it will be fall apart tender and
ready to eat.
Next we'll cook our brisket in the slow
cooker. Now a brisket is also a popular
choice for making pot roast. It can be
very tender as well and it holds up
really well to that low and slow cooking
method. After the brisket roast is
seasoned I like to sear it on a stovetop
just like I did with the oven braising
method but if you're in a hurry you can
skip that step and place it straight
into a slow cooker. But if you have the
time I do recommend searing. Place your
seared or unseared roast directly into
the bottom of a slow cooker and then
you'll want to add in your six cloves of
minced garlic. Then we'll pour in our two
cups of beef broth, our one cup of red
cooking wine, and our 1/4  of Worcestershire sauce
Then we'll add in
all of our side fixings including two
sweet onions that I've chopped up or you
can just use white onions, two pounds of
red potatoes, and one pound of baby
carrots. Place on your little rosemary
sprig and pop a lid on then we'll cook
it on low for about eight hours which is
perfect for brisket. Brisket is a pretty
tough piece of meat so it really
benefits from that low and slow cooking
process in the crock-pot. In fact all of
the roasts that are good for pot roasts
are really tough cuts of meat and that's
why these methods all work really well. If it has round in the label then it's
great for making a pot roast. I'm going
to start it on the saute setting to sear
our meat. Just like on the stove you want
to add in a little bit of vegetable oil
and then we'll add in our roast and sear
it. And then once again we'll remove the
roast for a second and set it aside. Add
in our garlic and let that saute for
just a minute and then we'll deglaze our
pan with the liquids
This time I'm only using one cup of
beef broth and one cup of red wine
Then we'll add our roast back in and
start adding in all of those same
veggies with our onion and our potato
and last of all our carrots. Pour in the
Worcestershire sauce, add on your rosemary,
and pop the lid on. Then we'll switch the
setting to manual and you want it on
high pressure for 60 minutes.. Then you
want to make sure your little vent knob
is in the sealing position and it is
loose right now and it'll tighten up as
pressure builds inside the pressure
cooker. After the 60 minutes of cook time
you want to let it have a 15 minute
natural release which means you don't
touch the instant pot at all. Just leave
it how it is for 15 minutes so the meat
doesn't toughen up and then you'll
switch the valve to the venting position
and let the steam release before
removing the lid. For more information on
the three different cuts of meat make
sure you check out the written recipe
that accompanies this video and of
course while you're there you'll also
get all of the written printable
instructions for these three different
cooking methods so that you can enjoy a
classic Sunday pot roast any day of the
week.
Thanks for watching! Once again you can
find the full written recipe in the
video description. Be sure to subscribe,
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of my videos where you can find hundreds
of restaurant quality recipes you can
easily make at home. See you later!
