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5 from 6 votes

Roast with Potatoes

The whole family will love this healthy comfort dish.
Prep Time5 minutes
Course: Main Dish
Servings: 4 people
Author: Ashley McCrary


  • 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.


My favorite Crockpot Instant Pot