Truth is, I could use my crockpot every single day in the winter. It is quick and easy on those long days when you want to come home from work, throw on some sweats and chill. My obsession with crockpots is a little out of control, I own three and would probably own more, but my husband put his foot down. You can cook your main dish along with all of your side dishes, all in magical crockpots. I adore my beloved crockpot, but the Instant Pot is the new big craze and fancy invention that will cook this roast in no time at all. I have not tried this cooking method, but plan too soon for an even quicker version.
This roast is usually a Sunday ritual. I will throw a beef chuck roast in the crockpot before we leave for church and by 4 or 5 o’clock, it is ready to enjoy. You can’t think about roast without drooling over the soft potatoes that are served with it. I usually will just throw in a couple of handfuls of new potatoes and by the time I come home, the potatoes are cooked perfectly and have soaked up some of the yummy juice from the roast. They are simply delicious.
I have tweaked this recipe over the years and I have finally found the best way to cook this beautiful meat. I created this recipe because I wanted it to be easy to throw in a crockpot before work and be able to come home to a fabulous meal. This one pot wonder is beautiful and even better for leftovers the next day. In the past, I would add carrots and mushrooms, but have found that it has a better flavor with just the broth, onions, potatoes, franks hot sauce and garlic powder. All of these flavors come together so nicely and make the easiest and most delcious dinner or lunch. Give it a try this weekend!
The whole family will love this healthy comfort dish.
- 2 lb beef chuck roast
- salt and pepper to taste
- 2 cloves of garlic (roughly chopped)
- 1 Tbsp Franks Hot Sauce
- 2 cups beef broth
- 2 tbsp fresh cilantro (chopped (Serve over roast once done))
- 1 whole sweet onion (sliced in big chunks)
- 2 cups new potatoes (or small potatoes of choice)
Crock Pot Version
- Turn your crockpot on low and add your beef broth and roast.
- Season the top of your roast until completely covered with the spices. (salt, pepper, minced garlic, onions).
- Add your franks hot sauce to the top of the meat and spices.
- Add your new potatoes around the roast and add your lid.
- Let your roast cook on low all day and shred with a fork before serving.
- 10 minutes before serving, throw some fresh cilantro on top of your roast. It adds great flavor without being over powering.
- Scoop your roast, broth, potatoes and onions to a bowl and enjoy.
Instant Pot Version
- Turn on the Instant Pot and set to sauté and allow time to heat up. Add 1 tbsp olive oil and brown your roast on each side.
- Set the Instant Pot to high pressure and add the remaining of the ingredients, including the potatoes to the roast.
- Lock the lid making sure the top vent is sealed. Cook on high pressure for 20 minutes. (If the roast is frozen, depending on the size, I will cook between 30 and 40 minutes).
- I usually use natural release, but it’s fine if you do quick release if you are in a hurry. I find that the roast is a little more tender with the natural release.
- Category: Main Dish