Classic Pot Roast (Instant Pot or Crock Pot Method)

 Ingredients

• 3 lbs John Henry’s English or Chuck Roast (boneless recommended)

• 1 large onion, coarsely chopped

• 1 lb carrots, coarsely chopped

• Additional aromatics: garlic, celery, etc.

• Salt & pepper (or your favorite meat rub)

• 1 cup beef broth or water

 Instructions

1. Season the roast generously with salt, pepper, or your favorite meat rub and set aside.

2. In the bottom of your Instant Pot or Crock Pot, add all chopped veggies and aromatics.

3. Pour beef broth or water over the vegetables.

4. Place the roast on top of the vegetables — it should sit above the liquid.

5. Seal the lid.

Instant Pot Instructions:

• Cook on High Pressure for 90 minutes, or approx. 30 minutes per pound.

• Allow for a natural pressure release for best texture.

Crock Pot Instructions:

• Cook on medium/high for 6 hours, or about 2 hours per pound.

• The roast is done when it’s fall-apart tender.

🔥 Pro Tips

• Add fresh herbs like rosemary or thyme for extra depth.

• Turn leftovers into sandwiches, tacos, or hash!

• For a thicker gravy, remove roast and blend the cooked vegetables and broth.

 Shop the Ingredients

• 🥩 John Henry’s English Roast

📸 Tag @johnhenrysmeats