The Ultimate Pot Roast–the most flavorful pot roast ever! With a little bit of upfront work you can set it and forget it in the slow cooker or Instant Pot and come back to the most tender, delicious, flavorful roast ever.
The Ultimate Pot Roast
Both Greg and I were shocked at how delicious this roast was. We both went back for seconds. Greg said it tasted like something out of a smoker as far as flavor was concerned. The key is the rub and the searing step. Then the bacon on top is a little trick that spreads smoky flavor all over the roast. By the time the roast had finished cooking the bacon had disappeared but it had done it’s job. Make sure to cook long enough so the roast can get ultra tender! Enjoy!
Ingredients/Substitution Ideas
- Chuck Roast–or rump roast
- Paprika
- Garlic Powder
- Black Pepper
- Kosher Salt
- Dried Rosemary
- Ground Thyme
- Dried Oregano
- Dried Basil
- Dried Parsley
- Olive Oil–or canola, vegetable
- Celery
- Onion–or shallot
- Carrots
- Red Wine Vinegar–or balsamic
- Garlic Cloves–or jarred minced garlic
- Tomato Paste
- Beef Broth–or water and Better Than Bouillon beef base
- Bay leaf
- Bacon–or pancetta
Steps
In a small bowl stir together the paprika, garlic powder, pepper, salt, rosemary, thyme, oregano, basil and parsley. Press the seasonings all over the roast.
Heat a pan over medium high heat. Add in the oil and swirl around. Add in the roast and sear on all sides. Transfer to the slow cooker.
Add the celery, onion, carrots to the pan and saute for about 3 minutes. Add in the red wine vinegar, garlic, salt and tomato paste and stir. Pour into the slow cooker.
Pour in the beef broth and bay leaf. Lay the bacon on top of the roast.
Cover slow cooker and cook on low for 8-10 hours or on low for 5-6 hours. Roast should be fork tender and easy to tear apart. If it’s not it hasn’t cooked long enough.
Remove the lid and shred the meat and stir it into the juices in the slow cooker.
Serve and enjoy!
Notes/Tips
- Serve with mashed potatoes, green beans and a dinner roll.
- This recipe is gluten free and dairy free.
- I used my 6 quart Ninja slow cooker. Any oval 6 or 8 quart slow cooker will work. Remember that each slow cooker cooks differently so you may need to add or subtract time. If the roast doesn’t shred easily, it simply needs more time. Tough cuts get tender with patience.
- This is great for meal prep and reheats beautifully the next day.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with tomato paste are Instant Pot Mexican Pulled Pork and Porcupines in a Pot.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
The Ultimate Pot Roast
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 4–6 servings 1x
Description
The most flavorful pot roast ever! With a little bit of upfront work you can set it and forget it in the slow cooker or Instant Pot and come back to the most tender, delicious, flavorful roast ever.
Ingredients
- 2 pounds chuck roast
- 1 Tbsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3/4 tsp kosher salt
- 1/4 tsp dried rosemary
- 1/4 tsp ground thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried parsley
- 1 Tbsp olive oil
- 1 celery rib, chopped
- 1/2 cup diced onion
- 2 carrots, peeled and cut into 1/2 inch slices
- 1 Tbsp red wine vinegar
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1 Tbsp tomato paste
- 1 1/2 cups beef broth
- 1 bay leaf
- 2 slices bacon
Instructions
Slow Cooker Instructions:
- In a small bowl stir together the paprika, garlic powder, pepper, salt, rosemary, thyme, oregano, basil and parsley. Press the seasonings all over the roast.
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the roast and sear on all sides. Transfer to the slow cooker.
- Add the celery, onion, carrots to the pan and saute for about 3 minutes. Add in the red wine vinegar, garlic, salt and tomato paste and stir. Pour into the slow cooker.
- Pour in the beef broth and the bay leaf. Lay the bacon on top of the roast.
- Cover slow cooker and cook on low for 8-10 hours or on low for 5-6 hours. Roast should be fork tender and easy to tear apart. If it’s not it hasn’t cooked long enough.
- Remove the lid and shred the meat and stir it into the juices in the slow cooker.
- Serve and enjoy!
Instant Pot Instructions:
- In a small bowl stir together the paprika, garlic powder, pepper, salt, rosemary, thyme, oregano, basil and parsley. Press the seasonings all over the roast.
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the roast and sear on all sides. Transfer to the Instant Pot.
- Add the celery, onion, carrots to the pan and saute for about 3 minutes. Add in the red wine vinegar, garlic, salt and tomato paste and stir. Pour into the Instant Pot.
- Pour in the beef broth and bay leaf. Lay the bacon on top of the roast.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 90 minutes. When time is up let pot sit for a full natural pressure release.
- Remove the lid and shred the meat and stir it into the juices in the Instant Pot.
- Serve and enjoy!
- Category: Beef
- Method: Slow Cooker or Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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