Part of the beauty of pot roast is its versatility. You can make it in a slow cooker, oven, or Instant Pot. You can switch the vegetables for whatever you have on hand, and the leftovers are incredible perfect for sandwiches, sliders, or reheating with extra gravy. This dish is budget-friendly, family-friendly, and perfect for busy days because it basically cooks itself. Once everything simmers together, the flavors deepen, blend, and become richer, making every forkful satisfying and memorable. Whether you’re preparing it for a special dinner, a holiday meal, or a cozy weeknight, homestyle pot roast is always a comforting classic that never goes out of style.
Ingredients
Pot Roast
3–4 lb beef chuck roast
1 onion, sliced
4 cups beef broth
1 tbsp Worcestershire sauce
3–4 garlic cloves
Salt, pepper, thyme
Vegetables
1 lb baby potatoes
1 cup baby carrots
2 tbsp butter
Salt, pepper, herbs
Mashed Potatoes
4 large potatoes, peeled
4 tbsp butter
½ cup milk
Salt & pepper
Broccoli
2 cups broccoli florets, steamed
Instructions
- Season roast with salt and pepper. Sear in a hot pan until browned.
- Place roast, onions, garlic, broth, and Worcestershire in slow cooker. Add carrots and potatoes. Cook 8 hours on low.
- For mashed potatoes, boil potatoes until tender, mash with butter and milk.
- Steam broccoli until bright green.
- Serve roast with gravy, mashed potatoes, vegetables, and enjoy.