How to Make Classic Sunday Pot Roast

How to Make Classic Sunday Pot Roast

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,
like, and follow and check out the rest of my videos where you can find hundreds
of restaurant quality recipes you can easily make at home. See you later!

100 thoughts on “How to Make Classic Sunday Pot Roast”

  1. It tastes better in the oven!!! Cook the onions carrots and potatoes in a separate aluminum pan thingy and put the roast in the other. Make a tasty sauce for everything to put on top

  2. How will those vegetables get any flavor if they’re placed on top op the meat?? Doesn’t make any sense

  3. Lady please show what each looks like and the differences at the end, thanks. Ps, we call it "Wusta" sauce, don't tie your tongue up unnecessarily.. We even call the area it's from Wusta. Brits tend to shorten everything if we can. 🙂

  4. 350 for 3 hours?? Uhhh, NO. Try 265 for 4.5-5 hours or until it breaks easy with a fork. You want it to maintain under 300 degrees. Ovens have a 30 degree window in either direction, so 265 will ensure it stays under 300. And vegetables go under the roast, so the roast sticks half in the water, half out. Otherwise you're making a stew in the oven, NOT a pot roast.

  5. Question …….If I use a cup of red wine in the recipe for the Instant pot won’t it leave the wine taste in the final product since it’s being cooked covered the whole time?

  6. Please ignore this silly woman while doing a slow cooked beef. In a slow cooker, then the vegetables should be at the bottom and not the top. Veg takes longer to cook, and the beef juices will soften them up, rather than being over the broth.

  7. None of these are traditional methods. My family has this on Sunday’s often and it’s never made in one pot. That’s the new lazy way to cook. Baby carrots and baby red potatoes are not normal either. Normal carrots with white potatoes. That’s traditional.

  8. Just gave this a try in my new cast iron dutch oven. It was delicious, I am so happy how it turned out. Thanks o7

  9. Why would you bother seasoning the meet and then pour liquid directly over the meat hence washing all the seasoning off?

  10. Ive never read so many rude comments. Bunch of Youtube know it alls. She is showing you the way she does it. You can do yours however you like but dont tell someone their way is wrong.

  11. Slicing at the end would've been good. Also, I wouldn't put the potatoes in with the roast at the start of the cooking time. They should go in an hour b4 the roast is done, thereby maintaining their form. Otherwise, they will be mushy. Just saying. Not trying to be rude.

  12. Thank you for showing us all these methods, it was very helpful and informative. I would say that instead of using cooking wine, use actual wine from a bottle that you would drink and/or serve. It doesn't have to be expensive, just a nice decent bottle will do the trick.

  13. The variety and options of this video absolutely blew my mind. Outstanding step-by-step explanations the whole way through. Thank you!

  14. Enjoyed your video very much. Just curious, What is your idea of a sweet onion? Chuck meat is my favorite meat to cook. I made beef stroganaoff yesterday and used beef chuck. The secret is a cast iron pot with lid and throw in the oven.

  15. Baby back ribs are tasty in a pressure cooker. Cut the rack into thirds cook for 32 minutes with apple cider vinegar mixed in a cup of water.

    Broil afterwards on a cookie sheet until browned with your favorite bbq sauce and you will have fall off the bone ribs.

  16. :0 Wonderful informative video! An excellent voice, cadence, and pace too! All three of the methods used in the video are easily accessible and one of them is bound to be familiar to the average citizen (Even a novice beginner like me). Thank you for the video, hope to see more!

  17. Great job. Well done to show the similarities/differences between the three methods of heat. Everyone remember, that searing meat does not "seal in the juices". (Think about it.) What it does do is raise the surface temperature above 300 degrees (if only for 30 seconds) which "browns" the surface (Milliard Reaction) creating flavors impossible otherwise. Those flavors stay with the meat during the braise where the temperature can't get above boiling (pressure cooker excepted). GREAT JOB and happy happy

  18. Chuck in the oven for 3 hours with a cup of diced mirepoix, tomato paste, herbs, garlic, wine and stock. Add veggies for last hour and they won't be cooked to death…

  19. So Delicious And Fabulous! Definitely In Time For Fall And Another Favourite. Alway A Delightful Experience WatchingThese Videos. Easy To Follow. Thank You For This Wonderful Video 🥰🥰🥰

  20. I fallowed every step and 350 for 3 hrs made my roast so dry beyond edible fallow Jamie Oliver for 350 for about 1hr to 1hr 15 omg the most moist roast !

  21. Hi folks…how much liquid would one use in a crock pot  if they were making a pot roast..if the roast was 2.5 pounds?Of this particular recipe.

  22. It all looks yummy!! I have a roast in the crockpot right now. I've always wondered if I should take the roast out first and let it rest , I could use your advice. I need beef easy to chew as I had gastric bypass surgery, I would like to know what you feel is most tender. I enjoyed your video very much, I love easy crockpot recipes. Thank you.

  23. If cooked on a stove ( I dont have an oven … ) how long should I do that ? and do I have to add more liquid/ less temperature…?

  24. Cooking wine is cheap wine with a bunch of salt added to it to make it undrinkable. Use a decent drinking wine instead of cooking wine.

  25. first time cooking a chuck roast like this and it turned out awesome! 2.5 hours and it was temping at 170 Fahrenheit and so tender and juicy.

  26. There's a pretty big difference in cooking time between a 3 and 6 lb. roast! Three hours might work for the 6 pounder, but will the roast half that size turn into mush?

  27. Made this today for dinner in the slow cooker with some light adjustments. I did not add the oil and used merlot as my wine of choice. A little tangy in the potato’s but everything was very good. Quite a twist on an old traditional recipe.

  28. We really should get away from this “sealing in the juices” myth. It makes absolutely no sense if you think about it. The flavors go into the meat after all, there is no “seal.” But searing the meat gives you all that flavor.

  29. My sister brought home a roast and said, "here, cook this in your favorite tool–the crockpot." Haha cannot wait to try this tomorrow!!

  30. The fact that she is adding all that salt, and then using cooking wine, which has lots of salt in it means it will be a very salty pot roast. In addition, WHY are you using cooking wine? A good cook does not use the lowest grade, saltiest wine out there, they go and buy a bottle of actual wine that's unsalted and drinkable is a bit better in quality, like $15-20 bottle of red wine.

  31. My first time on your YouTube channel. I found exactly what I was looking for. Basic and simple with no muss or fuss. Will make mine one day late, so tomorrow will be my Sunday Roast dinner. Look forward to following your channel. Tom in Minneapolis, MN 11/17/19

  32. Hi there. I don´t use baby carrots, because there is a lot of waste producing them and are more tasty. when using fresh. I don´t even peel them. I also add root selleri and something called "lanttu" – I don´t know what it is in your language, but somewhere it was referred to Swedish turnip.
    Love your coking, but what to do with our urban youngsters that claim eating meat is a disaster for the the environment. I don´t fully agree with them, as in my country (Finland), read meat production is mostly a biproduct of milkproduction and in the other hand our climate don´t allowe efficient growing of fresh vegetables around the year. It´s kind of funny, that ideology among young people here are very concerned, but they do not even care about all the effort we already have done. They look at statistics and claims all meat production is the same.

Leave a Reply

Your email address will not be published. Required fields are marked *