Classic Pot Roast Recipe (Stove Top, Crock-Pot, & Instant Pot)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	39%	37%
fat	2%	2%
aromatics	11%	13%
sweetener	1%	0%
salt	1%	0%
vegetables and beans	29%	47%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Where it stands out

• #3 of 63 for tenderness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	1 (4-pound) beef chuck roast, fat trimmed
27 g	1 1/2 tablespoons kosher salt
27 g	2 tablespoons extra-virgin olive oil
150 g	1 large onion, cut into 1/2-inch-thick slices
18 g	6 garlic cloves, roughly chopped
2 g	1 teaspoon freshly cracked black pepper
2 g	1 teaspoon Italian seasoning
33 g	2 tablespoons tomato paste
13 g	1 tablespoon brown sugar
480 g	2 cups beef stock, plus more as needed
236 g	1 cup light red wine, such as cabernet sauvignon or pinot noir
4 g	4 sprigs fresh thyme
183 g	3 large carrots, peeled and cut into 2-inch pieces
340 g	3/4 pound baby potatoes, halved
	Chopped fresh parsley for serving

Method: 7 steps, published by themodernproper.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is a pretty classical recipe. When I make it, in a slow cooker, I use an "Oven Bag." If you start it *early enough,* you don't really need to "brown the exterior." Salt, pepper, and oil from the minced garlic for the seasoning. I add peeled and cut carrot” — a cook, 4.0★

“Perfect! This is very reminicent of my grandmother's potroast. The addition of the small amount of sugar is what does it (she used to caramlize the meat in sugar first). Anyway....I love this and it's my go to every time I make potroast. The only changes I mak” — a cook, 5.0★