Beef pot roast is a classic dish for many reasons. It’s delicious, hearty, and really fills up hungry tummies.
It’s perfect for a Sunday evening dinner or even during the week. Because you usually use a cheaper cut of meat and have inexpensive side dishes, this is also a budget-friendly meal. You can feed your whole family without breaking your budget. Beef pot roast is the kind of meal every family will love.
Instant Pot Pot Roast
Even though beef pot roast is delicious and inexpensive, it does require a long cooking time to make it tender enough to eat. While this is great when you have the time to cook, it can be time prohibitive to make.
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Situations like these are the best reason to own an Instant Pot. With the Instant Pot, you can make a four-pound chuck roast in a fraction of the time. Even if it still takes nearly two hours, it’s a one-pot meal and doesn’t require any hands-on effort once it’s in the pot.
To make this in the Instant Pot, first, you’ll want to sauté the meat. It works best if you cut the roast in half. Then you’ll want to sauté the onions and garlic. Add seasonings and ketchup. Add 1 ½ cups of beef broth and the water so the pressure cooker can work effectively. Pressure-cook the meat for 70 minutes, or for 90 minutes if you’re starting with frozen beef.
Beef Chuck Roast
Beef chuck roast is a great cut of meat. One of the best things about it is the fact that it’s large, which almost definitely means you will have leftovers. The leftovers from beef chuck roast are versatile, which means that they will definitely get eaten.
When you use pot roast for two or more meals, you get even more value for your dollar. The best meals are the ones that have leftovers that you can repurpose for completely different meals later in the week.
As much as we love pot roast the day we make it, we think we enjoy the things we make with the leftovers just as much. One of our favorite things to do with leftover pot roast is to shred the beef, add barbecue sauce, and serve it on bread for barbecue beef sandwiches.
We’re also big fans of Mexican food, so leftover pot roast often shows up in several such dishes as well. Beef chuck roast makes great enchiladas, rolled up in tortillas and covered with sauce and cheese. We also sometimes make it into fajitas, with peppers and onions.
Pot roast is a great choice for a family dinner, whether you make it in the oven or in the Instant Pot. Your whole house will smell delightful!
Sides to Serve With Beef Pot Roast
A good pot roast can be great with the addition of one or two fitting sides. Since beef pot roast is a hearty and cozy meal, you want sides that fit that theme. Here are a few suggestions to help you decide!
Of course, you can't go wrong with classic mashed potatoes. If plain mashed potatoes have become boring for you, spice them up by adding different toppings and even a sauce or special gravy. Mashed potatoes are more customizable than a lot of people think!
Sweet potatoes are a wonderful, healthy choice that kids love. It can be hard to get kids to eat healthy food, since many healthy foods are quite bitter. Fortunately, sweet potatoes have a taste that's in the name! Make a sweet potato casserole, or just serve them on their own.
Finally, you can't go wrong with some good homemade bread. If you're looking to keep this dinner as easy as possible, this isn't the ideal side. But if you have some extra time on your hands, there are few things as nice as a homemade slice of bread. Plus, it will leave your house smelling absolutely wonderful!
If you enjoyed this recipe, make sure to check out our Cheesy Shrimp and Rice Casserole Recipe and our Chicken Enchilada Casserole Recipe.
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Beef Pot Roast Recipe
(1 votes, average: 5.00 out of 5)
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- Total Time: 0 hours
Description
Beef pot roast is a classic dish for many reasons. It’s delicious, hearty, and really fills up hungry tummies.
Ingredients
- 4 pound beef rump roast
- 1/2 cup all purpose flour
- 3 Tablespoons vegetable oil
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 peeled, sliced, small onions
- 1/2 cup water
- 1/4 cup ketchup
- 1 garlic clove, minced
- 1/4 teaspoon dry mustard
- 1/4 teaspoon thyme
- 1 bay leaf
- additional 1 Tablespoon all purpose flour
- additional 1/4 cup water
Instructions
- Dredge the roast in 1/2 cup of flour. Heat the oil and brown the meat on all sides in Dutch oven or heavy kettle, over medium heat, turning as each side is browned, and sprinkling with salt and pepper. This may take up to 20 minutes.
- Add the onions, 1/2 cup water, ketchup, garlic, dry mustard, thyme, and bay leaf.
- Cover kettle tightly, and simmer over low heat for 2½ hours, or until a fork can be easily inserted into the roast.
- Turn occasionally, to cook evenly throughout. If cover does not fit tightly, you may have to add a Tablespoon or so of hot water during cooking.
- When meat is done, remove it to a heated platter, and keep warm. Discard the bay leaf.
- Skim off fat from the broth with a spoon.
- Place kettle again over low heat. Add 1 Tablespoon of flour and the 1/4 cup of water.
- Simmer, stirring constantly, until smooth and thickened. Taste, add a little salt and pepper if needed. Serve over pot roast.
- Prep Time: 20 Minutes
- Cook Time: 2 Hours and 30 Minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
The image featured at the top of this post is ©iStock.com/bhofack2.