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How Long Does It Take To Cook A Pot Roast

There’s nothing quite like pot roast for a Sunday supper in the United States. It doesn’t matter what day of the week it is; pot roast is a fantastic choice any time, any day. The meal you’ll have on your hands will be so wonderful, you’ll ask for seconds, especially if it’s cooked properly.

This article will teach you about making pot roast, including some necessary tips and instructions on achieving the best results. So, sit tight and pay close attention; you’re about to become a pot roast expert!


Pot Roast Nutrition Facts

How Long Does It Take To Cook A Pot Roast

Tips for Cooking a Pot Roast

Making a pot roast recipe will be made easier and guarantee amazingly tasty results if you have the right tips on hand. You’ll need to take note of the following:

Ideal cuts to use – The ideal cuts of meat to use in a pot roast are typically tough slices with a lot of connective tissue that would taste like chewing shoe leather if cooked quickly in a skillet. The following are some excellent examples:

  • Chuck Roast: This cut is tender, crumbles easily, and shreds easily.
  • Brisket: This cut has much connective tissue, so it’s a fattier cut that cooks slowly and becomes incredibly tender, but it can still be sliced to serve.
  • Round: This cut is a lean and easy-to-slice cut (bottom round, top round).

The collagen in these cuts is broken down by slow cooking, which tenderizes the meat. The fluids from the beef are also released into the broth, giving your roast an outstanding flavor. Adding flour or cornstarch thickens the liquid gold to make a delectable gravy.


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Cooking Time for a Pot Roast

The time it takes to cook a pot roast recipe from start to finish typically depends on the method you employ in the cooking process. The guidelines for timing described in this table should help you figure out the appropriate duration for your pot roast recipes:

Cooking Method Cooking time
Slow cooker method 8 hours on LOW
Instant pot method 60 minutes (1 hour) on manual mode and high pressure
Oven method 3 to 4 hours at 350 F
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Slow Cooker Pot Roast (10 Servings)

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  • One tablespoon of olive oil
  • 4 pounds (2 kg) of chuck roast or blade roast, bone and excess fat removed
  • Two yellow onions, chopped
  • Eight cloves of garlic (crushed) or two tablespoons of minced garlic
  • 1 pound (500 grams) of baby potatoes, Yukon gold or white (cut them into halves if they are too large)
  • Four large carrots, cut these into 2-inch pieces
  • Two stalks of celery, cut into 1-inch pieces
  • ¼ cup of balsamic vinegar
  • Two tablespoons of Dijon mustard
  • One tablespoon of brown sugar
  • Two teaspoons of dried thyme
  • Two teaspoons of crushed bouillon cubes
  • One teaspoon of salt to taste, include extra if necessary
  • ½ teaspoon of freshly ground black pepper to taste
  • 1 cup of reduced-sodium beef broth
  • Two tablespoons of plain flour (this ingredient is optional for a thick gravy)
  • Two tablespoons of fresh parsley, chopped to serve with


Using a slow cooker:

  1. In a big skillet or pan, heat the oil over high heat. Season the roast generously with salt and pepper. Sear till golden brown on all sides (about 5-6 minutes on each side). Place the roast in a 6-quart slow cooker’s bowl.
  2. Combine the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme, and bouillon in a large mixing bowl. To taste, season with salt and pepper. Pour the broth and flour into the slow cooker bowl (don’t worry if there are any lumps; they will melt away while cooking).
  3. Cook for 8 hours on low, or until the beef is cooked and falling apart, and the vegetables are soft.
  4. If necessary, add more balsamic vinegar, brown sugar, salt, or pepper to taste.
  5. Garnish with parsley and gravy after slicing the meat.

Using an Instant Pot:

  1. Season the roast generously with salt and pepper. Set the Instant Pot to ‘Saute’ and heat the oil. Sear on all sides until browned in hot oil (about 4-5 minutes on each side).
  2. Combine the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme, and bouillon in a large mixing bowl. To taste, season with salt and pepper. Pour the broth and flour into the slow cooker bowl (don’t stress about lumps if you find any; they will dissolve during the cooking process).
  3. Close the steam valve and place the lid on the Instant Pot.
  4. Set the Instant Pot to ‘manual’ mode and ‘high’ pressure for 60 minutes.
  5. When the timer goes off and the cooker beeps, switch it off and let the pressure naturally release for 15 minutes. Use the quick pressure lever to release any residual pressure after 15 minutes. Remove the lid with care and transfer the roast and vegetables to a warm platter.

Using an Oven:

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a dutch oven or a heavy-bottomed oven-proof pot, heat the oil over medium-high heat. Season the roast with a generous amount of salt and pepper all over. Sear till all sides are golden brown (about 4-5 minutes on each side).
  2. Place the roast on a dish. After the onions have become transparent, add the garlic and simmer for another 30 seconds, or until fragrant. Deglaze your pan with the stock and balsamic vinegar, scraping out any browned pieces. Cook for around 4 minutes after whisking in the flour (don’t worry if there are any lumps; they will dissolve while you cook).
  3. Replace the roast in the pot. Combine the potatoes, carrots, celery, mustard, brown sugar, thyme, and bouillon and add them to the roast in the pot. To flavor the meat, season with salt and pepper.
  4. Bring the mixture to a low boil, then cover it with a lid or foil and place it in the oven. Roast for 3-4 hours, or until the meat is falling apart and tender.

(After 1 1/2 hours, check the roast.

If by this time, most of the liquid has been absorbed, add one more cup more broth and keep boiling.)

  1. Place the roast, carrots, and potatoes on a dish that is warm. Skim the fat from the surface of the cooking liquid with a spoon. Serve the roast with the veggies, cut into thick pieces. Separately, pass the pan juices.

This pot roast recipe can be made in three ways, all of which deliver fantastic-tasting results. If

you’d like to see more recipe ideas on interesting ways to cook a pot roast, check out this video recipe.

  • Author: Bobby