This is the recipe I get asked for the most—the one I share on my stories all the time and finally decided to post. This Braised Pot Roast is a household staple for us. I always keep a portion in the fridge to use throughout the week: in tacos, rice bowls, salads, or simply served with potatoes. It’s the sort of slow-cooked, comforting dish that fills the home with an irresistible aroma. Below you’ll find the same ingredient list prepared two ways: a slow oven method and a faster pressure cooker method. The flavors are consistent; the textures and timing differ slightly depending on the method you choose.
Why You’ll Love Braised Pot Roast
This pot roast is tender and full of flavor—braised low and slow until the meat practically falls apart. The combination of tomato paste, garlic, herbs, and a touch of soy or tamari adds depth and savory richness. Whether you make it for a family dinner or batch-cook for meal prep, this recipe produces juicy, flavorful meat that adapts to many uses. Leftovers are excellent, and the braising liquid makes a wonderful sauce or base for gravies and stews.
How to Prepare Braised Pot Roast
Preparation:
- Generously season the chuck roast with salt and pepper on all sides.
- Preheat an oven-safe pan or Dutch oven over high heat for about 2 minutes.
- Add a small amount of olive oil and sear the meat on all sides until deeply browned. Rub tomato paste over the surface and sear for an additional minute on each side to develop caramelization.
- Top with garlic, chopped tomato, sliced onion, chopped parsley, smoked paprika, oregano, chipotle powder (optional), tamari or soy sauce, and 2–3 cups of water to create a shallow braising liquid.
Oven Method
- Cover the pan or Dutch oven and roast at 350°F (175°C) for about 3 hours. After cooking, turn the oven off and let the roast rest inside the closed oven for 30–40 minutes to relax the meat and allow flavors to settle. The roast should be fork-tender; if it’s still firm, return to the oven for another 30 minutes and check again.
Pressure Cooker Method
- After searing and rubbing on the tomato paste, transfer the chuck to a pressure cooker. Add the tomatoes, garlic, 2 cups water, tamari or soy sauce, spices, and parsley. Pressure cook for about 90 minutes, then allow a natural release for best texture. Check tenderness and extend cooking time by 15–20 minutes if needed for larger cuts.
Substitutions and Variations
- If you can’t find Campari tomatoes, use grape or plum tomatoes. Grape tomatoes are slightly sweeter and work well as a substitute.
- Add root vegetables—carrots, potatoes, and parsnips—into the braising pan for a complete roast. Add them about halfway through roasting so they don’t overcook.
- This roast adapts beautifully: shred it for tacos or sandwiches, serve it over rice or mashed potatoes, or toss warm meat into salads and bowls for extra protein and flavor.
- Adjust the heat level with chipotle powder or a pinch of cayenne if you prefer more spice. For a smoky profile, smoked paprika is a mild, complementary addition.
Chef Nadia’s Tip
Braise long enough to allow the meat to caramelize and break down. That caramelization and the reduced braising liquid create a deeply flavored sauce. Reserve some of the cooking liquid to spoon over servings or reduce it on the stove into a glossy gravy.
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Birria Ramen
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Grilled Bone-In Ribeye and Charred Salsa
Appetizers
Beef Tartare
Mains
Ribeye Chicharrones
Common Questions
Tough roast usually means it needs more cooking time. Braising requires low, gentle heat to break down connective tissue. If your roast is large or a bit lean, extend the braising time and check for tenderness every 20–30 minutes.
Yes. Chuck roast is ideal for braising because of its marbling and connective tissue, but brisket, bottom round, or short ribs will also work. Expect some variation in cooking time and texture depending on the cut.
Use a heavy, oven-safe Dutch oven or cast iron pot with a tight-fitting lid to retain moisture and ensure even heat distribution. Any oven-safe pan that can hold the braising liquid and fit comfortably in your oven will work well.
Braised Pot Roast
8 people
20
4
1 hr 30 mins
Equipment
- 1 pressure cooker
- 1 oven-safe pan or Dutch oven
Ingredients
- 3 lb chuck roast, cut into large chunks
- 1 onion, thinly sliced
- 1 Campari tomato, chopped
- 1 large garlic clove, minced
- 1/4 cup tomato paste
- 1/4 cup parsley, chopped
- 1/2 tbsp smoked paprika
- 1.5 tsp oregano
- 1 tsp chipotle powder (optional)
- 1 1/2 tbsp tamari or soy sauce
- 2-3 cups water
- Salt and pepper to taste
Instructions
- 1. Generously season the chuck on all sides with salt and pepper.
- 2. Preheat an oven-safe pan or Dutch oven over high heat for 2 minutes.
- 3. Add a bit of olive oil and sear the meat on all sides until well browned. Rub tomato paste on the surface and sear an additional minute per side to concentrate flavor.
- 4. Add garlic, chopped tomato, sliced onion, parsley, smoked paprika, oregano, optional chipotle powder, tamari or soy sauce, and 2–3 cups water. The liquid should come up partway on the meat but not fully submerge it.
Oven Method
- Cover and roast at 350°F (175°C) for approximately 3 hours. Turn the oven off and let the roast rest in the closed oven for 30–40 minutes. Check for fork-tenderness and extend the cooking time by 30 minutes if needed.
Pressure Cooker Method
- After searing, transfer the meat to the pressure cooker. Add the tomatoes, garlic, 2 cups water, tamari or soy sauce, spices, and parsley. Cook under high pressure for about 90 minutes, then release pressure naturally for the best texture.
Nutrition
Carbohydrates: 4g,
Protein: 34g,
Fat: 20g
Nutrition information is an approximation and should be used as a guideline.
Additional Info
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