I recommend making this old-fashioned pot roast in a cast iron dutch oven. The heavy, thick bottom distributes and retains heat better, resulting in evenly cooked meat. Here’s how it’s done:

Step 1: Heat the olive oil in a dutch oven or heavy-bottomed pot over medium high heat. Add the seasoned beef and brown on all sides. Transfer to a plate.

Step 2: Add the onion and garlic to the same pot and saute until soft and translucent. Next, stir in the tomato paste and flour.

Step 3: Deglaze the pot with red wine before pouring in the beef broth, thyme, and bay leaves.

Step 4: Return the seared beef to the pot and surround it with carrots and potatoes. Cover with a lid and place in a hot oven.

Step 5: Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, garnish with parsley or cilantro, and enjoy!

Slow cooker instructions
Heat olive oil in a pot on the stove, then add the seasoned beef and sear on all sides. Transfer to a plate.

In the same pot, saute the onion and garlic, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves.

Place the beef, broth mixture, carrots, and potatoes in a slow cooker. Cover with a lid and cook on High for 5 to 6 hours or on Low for 8 to 10+ hours.

Instant Pot instructions
Use Saute mode to heat the olive oil. Add the seasoned beef and sear on all sides. Transfer to a plate.

Saute the onion and garlic in the pot, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves. Return the seared beef to the pot and top with carrots and potatoes.

Seal the lid and cook on High Pressure for 60 minutes. Let the pressure naturally release for 15 minutes, then quick release the remaining pressure.

Variations