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5 Ingredient Beef Pot Roast (Instant Pot or Slow Cooker)

Whether you need to feed a crowd or just want to make a big batch of meat to use for a couple meals or freeze for later, this 5 Ingredient Beef Pot Roast for Slow Cooker or Crock Pot will have you covered.
Prep Time25 mins
Cook Time5 hrs 30 mins
Instant Pot Cook Time:1 hr 35 mins
Course: Main Course
Keyword: Beef, Dairy Free, Egg Free, Gluten Free, Instant Pot, Slow Cooker
Author: Laura Marzen, RD

Ingredients

  • 2, 2- to 2 1/2- pound boneless beef chuck roasts
  • 2 teaspoons dried thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons regular olive oil or refined coconut oil
  • 1 medium onion, cut into wedges
  • ½ cup water (if using Instant Pot, use 1 cup water)
  • 1/3 cup whiskey or water

Instructions

Slow Cooker Directions

  • Trim outside fat from the beef roasts. In a small bowl combine thyme, coriander, salt, and pepper. Sprinkle about one-fourth of the seasoning on the top of one of the beef roasts. Heat half the oil over medium heat in a large skillet. Add the seasoned roast, seasoned side down. Sprinkle top of the roast with some of the remaining seasoning.
  • Cook for 8 to 10 minutes or until meat is well browned, flipping roast once about halfway through cooking. Remove roast from the skillet; set aside. Add remaining oil to the skillet. Repeat seasoning and browning the second roast, using the rest of the seasoning mixture.
  • Meanwhile, add onion wedges and ½ cup water to a 6-quart slow cooker. Place browned roasts on top of onion, overlapping them as needed, or cutting roasts in half or thirds so they fit better in the cooker.
  • Remove the skillet used for browning from the heat. Carefully add whiskey to skillet. Return to the heat. Cook and stir over medium-high heat until whiskey is boiling, scraping the browned bits from the bottom of the skillet. Pour the whiskey and any browned bits from the skillet over the meat in the cooker.
  • Cover cooker; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 ½ to 6 hours. Serve meat topped with some of the cooking juices and onion wedges, if desired.

Instant Pot Directions

  • Trim outside fat from the beef roasts. In a small bowl combine thyme, coriander, salt, and pepper. Sprinkle about one-fourth of the seasoning on the top of one of the beef roasts. Select “sauté” on the instant pot; adjust to “normal” heat level if needed. Allow pot to heat for a couple minutes. Add half the oil.
  • Add the seasoned roast to pot seasoned side down (it will fit snugly and that's fine). Sprinkle some of the remaining seasoning mixture atop beef roast. Cook roast for 8 to 10 minutes or until well browned, flipping roast once about halfway through cooking. Remove roast from the pot; set aside.
  • Add remaining oil to the pot. Repeat seasoning and browning the second roast in the pot, using the rest of the seasoning mixture. Remove roast from the pot; set aside. Carefully pour whiskey into pot. Cook and stir until whiskey is boiling, scraping the browned bits from the bottom of the pot. Once most of the browned bits are released, press the “cancel” button.
  • Add 1 cup water and the onion wedges to the pot. Stack beef roasts atop onion wedges in pot. Lock instant pot lid in place; make sure the vent is pointed toward “seal”. Select “manual” on high pressure and adjust the time to 95 minutes. The pot will automatically start the cooking process and once the pot is up to pressure, the time will start to count down.
  • When the cook time is complete, select “cancel” and allow the pressure to release naturally. Once the pot is depressurized, remove the lid. Serve meat topped with some of the cooking juices and onion wedges, if desired.

Notes

To Shred the Meat: Let meat cool slightly in the cooker; transfer meat to a large cutting board. Use two forks to pull the meat into coarse shreds, removing and discarding any fat as you shred the meat. Place shredded meat in a large bowl. Spoon some of the cooking juices (and onion wedges, if desired) from the cooker over the meat to keep it juicy.
Yield: about 7 cups shredded meat (10 to 12 servings total)
Nutrition Info (per serving for 10 servings): 197 cals, 25 g pro, 1 g carb, 8 g fat, 74 mg cholesterol, 4 g sat fat, 0 g fiber, 319 mg sodium