At A&K Land & Cattle, we believe some of the best meals are the ones that fill your home with the smell of slow-cooked beef and bring everyone around the table. This pot roast recipe has been a favorite in my family for generations — simple ingredients, deep flavors, and a meal that feels like home.
We recommend using one of our dry-aged roasts for this recipe — either from our Ranch Hand Beef Box or one of our Beef Bundles. Our dry-aged Sim-Angus beef adds an extra richness you simply can't get from grocery store meat.
If you haven’t already stocked your freezer, now’s the time to grab a box and taste the A&K difference. Every roast is dry-aged for a minimum of 14 days and shipped fresh from our family ranch in Hooker, Oklahoma.
Ingredients:
- 3-4 lb A&K Dry-Aged Roast (chuck roast, round roast, or brisket), seasoned with salt and pepper
- 2–3 tablespoons olive oil for searing
- 1 onion, peeled and chopped
- 2–3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth (or 2 cups beef broth + 2 cups red wine)
- Dried or fresh herbs: 1 bay leaf, 1/2 teaspoon thyme, 1/2 teaspoon oregano
- Yukon gold potatoes, chopped into 1-inch pieces
- 1 bag baby carrots
- 2–3 celery stalks, chopped into 1-inch pieces
- 2 tablespoons butter
- 2 tablespoons flour (for gravy)
- 2 tablespoons cornstarch + 2 tablespoons water (Instant Pot version)
- Fresh parsley to garnish (optional)
Directions:
Start by seasoning your roast generously with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat and sear the roast for 2–3 minutes on each side until browned. Remove the beef and set aside.
Lower the heat and deglaze the pan with your beef broth and wine (or beef broth alone), scraping up all the flavorful bits from the bottom. Stir in the tomato paste and Worcestershire sauce. Bring the mixture to a simmer.
If using a Crock-Pot: Place the seared roast in the slow cooker. Pour the braising liquid over the beef, making sure it covers between 1/3 and 2/3 of the roast. Add onions, garlic, carrots, and herbs. Save the potatoes for the last 1–2 hours of cooking. Cover and cook on high for about 4 hours.
If using a Dutch oven: Add the beef back to the pot, cover, and bake in a 325°F oven for about 3 hours. Check progress with forks after 2.5–3 hours. Add potatoes and cook for another 1.5–2 hours, until the beef is pull-apart tender.
Gravy (Optional):
Remove the roast and vegetables. In a small saucepan, melt 2 tablespoons butter and whisk in 2 tablespoons flour. Once lightly browned, slowly stir in the reserved braising liquid and cook until thickened.
Serve your roast shredded alongside the vegetables, topped with homemade gravy if desired.
Instant Pot Directions:
Season and sear your roast using the sauté mode. Remove roast and sauté onions until translucent. Stir in garlic, tomato paste, Worcestershire sauce, and beef broth or wine mixture. Deglaze thoroughly.
Add the roast and herbs back into the pot. Seal and cook on Manual (High) for 80 minutes. Allow a 10-minute natural release.
Add potatoes, carrots, and celery. Seal again and cook on Manual for an additional 10 minutes. Quick release when done.
To make gravy: Turn on sauté mode, stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water), and cook until thickened.
Ready to Cook Like a Rancher?
Stock up on our dry-aged roasts by grabbing one of our Essentials Boxes.
Premium Oklahoma beef, dry-aged for flavor, shipped straight from our farm to your front door.