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This is what I always share on my stories—the one that you have begged me for and here it finally is! This magical Braised Pot Roast is literally a staple in our home. I always have some on my fridge to throw into tacos, bowls, salads, just everything. It’s such a comfort meal for us and the house smells divine whenever I make it! I’m going to give it to you two ways. The oven method and also the pressure cooker. They will have the same ingredients, but with different cook times.
Why You’ll Love Braised Pot Roast
This recipe is really like a warm hug on a plate. It’s tender, melt in your mouth pot roast that has been braised and slowly roasted to perfection. This is one of those meals that fills the house with such smells that everyone cannot wait until it’s time to eat. It is as nostalgic as it is satisfying. To conclude, this is the kind of meal that makes you feel right at home, no matter where you are.
How to Prepare Braised Pot Roast
🥘 Preparation:
- Add plenty of salt to the chuck, on all sides.
- Preheat an oven safe pan for 2 min on high.
- Add a bit of olive oil and sear the meat on all sides tip browned. Rub the tomato paste on all sides and sear for 1 min on each side.
- Add the spices on top, the garlic, tomatoes, soy sauce, onion, parsley, and 3 cups water.
🎛️ Oven Methed
- Roast covered at 350°F for 3 hours. Let it sit with the oven off for 30-40 min. The meat should be very tender, if not add an extra 30 min.
🍽️ Pressure Cooker Method
- For the pressure cooker method, once you sear the chuck w the tomato paste transfer to your pressure cooker and add the tomatoes, garlic, 2 cups water, soy sauce, spices and parsley. Cook for 90 min.
Substitutions and Variations
- If you can’t find campari tomatoes, you can substitute with grape tomatoes instead. They are sweeter in flavor than other tomatoes and closest to the campari’s taste.
- Feel free to pop some veggies and pototoes in if you’re going to be eating this as a roast.
- The sky really is the limit with this recipe. You can use it for tacos, bowls, salads, by itself, just everything!
- If you like this check out my Birria Ramen Recipe.
Chef Nadia’s Tip
Make sure you braise the chuck roast well so the meat caramelizes which will create a dip rich flavor in this dish.
Similar Recipes
Common Questions
If your roast is tough it likely because it needs more time. You also need to make sure you adjust the time if you buy a larger chuck roast.
You certainly can. Chuck roast is the most popular choice but you can instead use brisket, round bottom or even short ribs. Just keep in mind that cooking times may differ when you are cooking with a different type of meat.
I love my Le Creuset Signature Cast Iron Pot.
Braised Pot Roast
Equipment
- 1 pressure cooker
- 1 oven safe pan
Ingredients
- 3 lb chuck, 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
- Add plenty of salt to the chuck, on all sides.
- Preheat an oven safe pan for 2 min on high.
- Add a bit of olive oil and sear the meat on all sides until browned. Rub the tomato paste on all sides and sear for another minute on each side.
- Add the spices on top, the garlic, tomatoes, soy sauce, onion, parsley ,and 3 cups water.
Oven Methed
- Roast covered at 350°F for 3 hours. Let it sit with the oven off for 30-40 minutes. The meat should be very tender, if not add an extra 30 minutes.
Pressure Cooker Method
- Once you sear the chuck with the tomato paste, transfer to your pressure cooker and add the tomatoes, garlic, 2 cups water, soy sauce, spices and parsley. Cook for 90 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
