Recipes + Tips

Easy Pot Roast

This pot roast recipe is one of our favorites! Just a note that while the recipe calls for dried herbs, you can easily substitute with a handful of your favorite fresh herbs (I like rosemary, thyme, parsley, oregano). I would recommend tying them up in a piece of cheesecloth with kitchen twine, so the flavor is there, but you’re not having to fish out whole stems.


  • 2-3 lb. chuck, shoulder or roast of choice
  • 1 tsp. kosher salt
  • 1 tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. oregano
  • ½ tsp. parsley
  • ½ tsp. paprika
  • 3 tsp. onion flakes
  • 1 small onion
  • 2 c. beef bone broth 
  • 2 tbs. balsamic vinegar
  • 2 tbs. tomato paste

Slow Cooker Method:

Place roast in the slow cooker. Sprinkle onions and seasonings over the top. Heat broth in a small saucepan. Add tomato paste and balsamic vinegar and stir to blend. Pour broth over the meat. Cook on low for 8 hours or on high for 4-5 hours, until fork tender. Remove Roast from the slow cooker. Pour the broth and onions into a large saucepan. Using an immersion blender, blend until smooth. Heat over medium high heat, stirring frequently until broth reduces and thickens to a gravy-like consistency. Pour over roast and enjoy!

Instant Pot Method:

Select the sauté function. Place broth, balsamic vinegar and tomato paste in the instant pot and stir until the tomato paste has dissolved. Hit cancel. Add remaining ingredients. Using the manual button, select 45 minutes at high pressure. When the timer goes off, Allow the pressure to release naturally. Check to make sure the roast if fork tender. If not, cook for another 5 minutes and try again. Remove roast. Using an immersion blender, blend together the onions and the broth mixture until smooth. Select the sauté function and allow the broth to cook down, stirring occasionally, until it becomes a nice thick gravy-like consistency. Pour over roast and enjoy!