Ingredients:
* Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
* Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the
seasonings to accommodate so you have enough flavor.
* Salt and Pepper: This is for generously seasoning the roast before searing.
* Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
* Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
* Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
* Beef Broth: Make your own or buy prepackaged beef broth.
* Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with
apple juice, cranberry juice or more beef broth.
* Worcestershire Sauce: Boosts and intensifies the meaty flavor.
* Garlic: Use fresh minced garlic for the best taste.
* Onion and Garlic Powder: Adds the best savory flavor!
* Salt and Pepper: This is to add to the sauce.
Directions:
1. Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan.
Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the sauté button. Wait until it says “hot” before adding the oil and once it smokes sear the roast on all sides. Then remove the roast from the instant pot.
2. Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the
bottom. Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: In the slow cooker, cook pot roast on low for 10 hours or till tender. In the Instant Pot cook on high for 60
minutes and natural release. For the oven, cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30
minutes then turn the oven down to 300 for 4-5 hours.