This is a classic Sunday pot roast beef, easy to make and it can be ready in 3 different ways. You can make it in the oven, instant pot or in the slow cooker. Start by braising the pot roast in the oven. Season with salt and pepper then onto an even pot with medium heat, sear your roast on both sides for about 3 minutes per side.

Once it is nice and brown, remove it and place onto a chopping board. Add cloves of garlic and sautee then pour in two cups of beef broth to deglaze the pan along with one cup of cooking wine. Place the pit back into your pot and add in two sweet onions and bit-sized potatoes and baby carrots. Add in a quarter cup of Worcestershire sauce right over the top, some rosemary and laet it braise in a 350 degrees oven for 3 hours.

After 3 hours in the oven, it will be fall-apart tender and ready to eat. For the slow cooker, season the roast then place it in the slow cooker and add cloves of minced garlic, add beef broth, cooking wine and sauce. Add the side fixings and pop the lid on and cook it on low for 8 hours.

Start on the sautee setting to sear the meat. Just like the stove, add a little vegetable oil then add in the roast and seat it. Once done, remove the roast and set it aside then add in garlic and deglaze with beef froth, wine and add the roast in. Add in the onions, tomatoes and carrots, your sauce, some rosemary then pop the lid on. Switch the settings to manual and you want it on high pressure for 60 minutes.

After 60 minutes of cooking, you want it to have 15 minutes of natural release which means you don’t touch the instant pot at all. Just leave it then switch the valve to the venting position.


  • 1 3 to 5-pound beef roast chuck, round, or brisket
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 6 cloves minced garlic
  • 2 cups red wine
  • 2 cups low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 2 large white onions cut into 2-inch chunks
  • 1 pound baby carrots
  • 1 pound red potatoes cut into bite-sized chunks
  • 1 sprig fresh rosemary


  1. Preheat oven to 350 degrees F. Gets a large oven-safe Dutch oven pot heating over high heat.
  2. Season both sides of chuck roast with salt and pepper.
  3. Add vegetable oil to the pot and sear roast until browned, about 3 to 4 minutes each side.
  4. Remove roast from pan and set aside briefly on a plate or cutting board.
  5. Add garlic to the pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.
  6. Pour Worcestershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place a rosemary sprig on top.
  7. Place a lid on the pan and transfer it to the preheated 350-degree oven.
  8. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
  9. Season vegetables with additional salt and pepper to taste and serve hot.