This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it’s quick enough for a simple weeknight dinner too! It’s always a hit when I serve it, with a perfect balance of sweet, savory, tangy, and spicy flavors!

Honey Balsamic Pork Tenderloin is always a huge hit in my household!

You really can’t beat juicy pork that’s tender and has the perfect balance of sweet and tangy flavors.

It’s so versatile, you can serve this pork with rice, potatoes, or even buttered noodles, and any kind of vegetable, too.

With just 15 minutes of prep time, this recipe is perfect for busy weeknights and feeds the entire family in less than an hour!

Try my Sweet and Sour Pork, Smothered Pork Chops, Baked Pork Chops, and this Honey Garlic Pork Tenderloin Recipe.

Ingredients Needed:

• Pork: you will need two 1-pound pork tenderloins, trimmed, for this recipe, which will make about 8 servings.
• Pork Seasoning: use a combination of seasoned salt and garlic powder to season the pork before adding the balsamic glaze.
• Balsamic Vinegar: for the base of the balsamic sauce, giving a bright and tangy depth of flavor.
• Honey: sweet honey pairs well with the balsamic vinegar to balance out the flavors.
• Broth: a low-sodium chicken broth or vegetable broth works best for this recipe and allows you to better control the salt content.
• Ketchup: adds some sweetness and a mild tomato flavor to the sauce.
• Brown Sugar: use packed brown sugar to make the glaze sweeter and encourage it to caramelize slightly in the oven.
• Worcestershire Sauce: adds an unbeatable umami flavor to the glaze that balances the sweetness well.
• Cornstarch: to thicken the sauce.
• Garlic: fresh garlic that you mince yourself will give you a superior flavor here.
• Seasoning: use salt, black pepper, and red pepper flakes to enhance the flavors of the glaze and add a spicy kick!

How to Make Honey Balsamic Pork Tenderloin

1. Prepare the pork: Trim the pork tenderloins, then season and place them in the baking dish.
2. Make balsamic mixture: Whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, garlic, salt, pepper, and pepper flakes.

3. Pour glaze over pork: Pour the glaze over and around the tenderloin in the baking dish.
4. Bake: Bake the pork, then let it rest before serving.

Honey Balsamic Pork Tenderloin Recipe FAQs

Tips and Notes

• Meat thermometer. Using an instant-read thermometer is the best way to check if your meat is thoroughly cooked and good for consumption.
• Good-quality ingredients. I’d recommend always using good-quality ingredients, to achieve the best flavor and nutritional value.

Honey Balsamic Pork Tenderloin Variations

• Change up the protein. The balsamic sauce tastes amazing with pork, but you could try different cuts of pork like pork chops, pork steaks, or pork roasts. You could also try other meats, like turkey, chicken, or ham. The cook time will vary depending on the cut of meat used.
• Cook it differently. Check out my Air Fryer Pork Tenderloin, Instant Pot Pork Tenderloin with Garlic Herb Rub, and Slow Cooker Pork Tenderloin with Glaze to see how you can cook your pork tenderloin in different ways!

Serving Suggestions

This tender pork goes perfectly with a variety of side dishes to make a complete meal.

Try some Instant Pot Jasmine Rice on the side with this Spinach Apple Salad, some Roasted Vegetables, Green Beans with Bacon, Honey Glazed Carrots, or my Garlic Parmesan Scalloped Potatoes and Carrots.

We love to have some bread on the side, too, try my Mom’s Homemade Buns, Homemade Crescent Rolls, or my classic Garlic Bread!

For more side dish recipes that work well with pork, check out my 25 Easy Sides for Pork Chops!

More Delicious Pork Recipes To Try

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

The BEST Crock Pot Pulled Pork

Dinner

Juicy & Flavorful Smothered Pork Chops

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Honey Balsamic Pork Tenderloin

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (1 lb each trimmed)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• ½ cup honey
• ¼ cup chicken or vegetable broth
• ¼ cup ketchup
• ¼ cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons corn starch
• 2 cloves minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
• Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
• In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
• Pour over and around the tenderloin in the baking dish.
• Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
• Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

• Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments!
• Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
• Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
• Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
• Red pepper flakes: the red pepper flakes add spice but don’t make it spicy, I promise!

Storage: 

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition

Serving: 150grams | Calories: 261cal | Carbohydrates: 34g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 996mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Honey Balsamic Pork Tenderloin appeared first on The Recipe Rebel.

We love pork tenderloin around here — it’s easy to cook and comes together quickly!

We’ll be using honey and garlic in this marinade for pork tenderloin (one of my favorite combinations!). I’ve used the combination before with my Honey Garlic Pork Tenderloin Recipe, but this time we add in some sweet and spicy notes.

Pork Tenderloin is considered one of the best cuts because it is so tender, but it is easier to cook than you think! When you are shopping, be sure that you have pork tenderloin and not pork loin — they are different and will cook differently!

This sweet-and-spicy marinade for pork tenderloin is quick and easy to make. It will go well with other types of red meat and even chicken, so it’s a great recipe to keep on hand!

It is fancy enough for a dinner party or special occasion, but it’s quick and easy enough that you can make it for an easy weeknight meal! We love cooking it up on the grill in the summer while the kids are running around outside.

For more inspiration on how to cook your tenderloin, check out my list of 25 Flavorful Pork Tenderloin Recipes or my new Honey Balsamic Pork Tenderloin.

If you love pork, you need to try these Smothered Pork Chops, Baked Pork Chops and my Honey & Balsamic Pulled Pork recipe too!

Ingredients Needed:

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: use a non-stick cooking oil spray so that the meat doesn’t stick to the pan.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey and Brown Sugar: use liquid honey and light or dark brown sugar to add sweetness to this pork marinade. It also helps to thicken the marinade to coat the pork as it cooks!
• Garlic: use freshly minced garlic for the best flavor.
• Balsamic Vinegar: adds tangy, savory flavor to balance out the sweetness.
• Salt and Pepper: kosher salt enhances all the flavors within the sauce while freshly ground black pepper adds a bit of spiciness.
• Red Pepper Flakes: adds a wonderful heat to the pork and contrasts the sweet flavors so well!

How to Make Pork Tenderloin Marinade

Here is a brief over view of how to make this simple marinade. Full instructions are included in the recipe card below.

Marinade

1. Combine ingredients: Mix all marinade ingredients together.
2. Add marinade to pork: Put pork tenderloins in a Ziploc bag or container with half of the marinade.
3. Coat pork: Seal the bag or container and turn to coat. Reserve the remaining marinade in the fridge.
4. Marinate: Let the pork mainate for 1-12 hours.

How to Cook Pork Tenderloin with Marinade

Oven

1. Reheat marinade: Reheat the remaining marinade in a small pot until slightly thickened.
2. Sear pork: Sear the whole pork tenderloin on all sides then cook in the oven until an internal temperature of at least 140 degrees F is reached (it will continue to climb as it rests.
3. Rest and glaze: Remove from the oven, and let pork rest before slicing it. Serve with thickened glaze.

Grill

• Grill: Cook the marinaded whole pork tenderloins on the grill. Turn them at least once for even cooking.
• Rest and serve: Let the meat rest before slicing and serving hot.

Pork Tenderloin Marinade FAQs

Tips and Notes

• Fresh ingredients. Use freshly ground black pepper and fresh garlic cloves that you can mince yourself for the best flavor with this recipe.
• Thermometer. Use an instant-read thermometer to get an accurate reading of the internal temperature of the meat to be sure it is fully cooked through.
• Resting time. Make sure to let the pork tenderloin rest at room temperature after being cooked through for 10 minutes. While resting, the internal temperature of the pork will continue to rise slightly, and the juices will settle to make the meat evenly flavored.
• Tenderloin size: This recipe is made for pork tenderloin, around 1 pound in weight (each). You will not get the same results with a different cut of meat, or if the tenderloin is too large. The sauce can burn if cooked for too long, so if your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for just the last 15-20 minutes of cook time.

Pork Tenderloin Marinade Variations

• Add some heat. Add some red pepper flakes on top when you’re serving, or add chili powder or cayenne pepper to the marinade bit of extra heat if you wish.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Slow Cooker. Find out how to slow cook a tenderloin cut of meat in this recipe for Slow Cooker Pork Tenderloin with Honey Balsamic Glaze.
• Instant Pot. Cook pork tenderloin in the Instant Pot with this great recipe for Pork Tenderloin with Garlic & Herb Rub.
• Air Fryer. Make this meal in the Air Fryer too! Check out my recipe for Air Fryer Pork Tenderloin to find out how.

Serving Suggestions

Make a complete, easy dinner by serving this main dish with a variety of side dishes to make a full meal. Any of these 25 Easy Sides for Pork Chops would go perfectly!

We also love having bread as a side dish with almost any meal. Some great options are my Mom’s Homemade Buns, these Homemade Crescent Rolls, or this Easy No Knead Artisan Bread.

Pork Tenderloins can be served with carbs like Garlic Mashed Potatoes, cheesy Scalloped Potatoes, or my no-fuss Instant Pot Jasmine Rice. Add some veggies for a full meal to add color and nutrients. Try my Roasted Vegetables, or these Green Beans with Bacon, Honey Glazed Carrots, or this quick and easy Air Fryer Broccoli.

More Easy Dinner Ideas!

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Pork Tenderloin Marinade

This Pork Tenderloin Marinade makes a deliciously sweet, tender, and juicy pork tenderloin main dish that is irresistibly good! It's easy to whip up with simple ingredients you'll already have in your pantry, and it only takes 15 minutes to cook!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• ½ cup balsamic vinegar
• ½ cup brown sugar
• ½ cup honey (clear, not creamed)
• ¼ cup oil
• 1 teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 pinch of black pepper
• 2 pork tenderloins approximately 1 lb each trimmed

US Customary – Metric

Instructions

Marinade

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place pork tenderloins in a large Ziploc freezer bag or medium container. Pour half of the marinade onto the pork, seal, and turn to coat. Reserve the remaining marinade in the fridge, covered.
• Marinate pork for at least 1 hour or up to 12 hours.

Oven

• Turn the oven to 400 degrees F. Place an oven-safe skillet or pan on the stovetop over medium-high heat and spray with non-stick cooking oil spray.
• Meanwhile, add the remaining marinade to a small pot and cook over medium heat on the stovetop, until slightly thickened. (*This step is optional but a great accompaniment to the finished pork)
• When the pan is hot, add pork and sear on all sides (about 1-2 minutes per side). Finish in the oven at 400 degrees F for 15 minutes, or until pork reaches an internal temperature of 140-145 degrees F. For best results, use a meat thermometer to check the internal temperature of the pork.
• Remove from the oven, and let pork rest for 10 minutes before slicing it. Serve with thickened glaze if desired.

Grill

• Heat grill to medium-high heat, about 400 degrees F.
• Add the marinated pork to the grill and cook for about 15-20 minutes, turning at least once, until an internal temperature of at least 140-145 degrees F is reached.
• Let rest for 10 minutes before slicing and serving.

Notes

Storage:

• Store: Store pork tenderloin leftovers in an airtight container or a Ziploc bag in the fridge for 3-4 days. Reheat in the microwave or the oven until heated through.
• Freeze: You can store leftovers in the freezer for 4-6 months – you can even put a piece of parchment paper between each tenderloin slice to prevent them from sticking. To reheat, thaw overnight in the fridge, then warm either in the microwave, on the stovetop or in the oven until heated through.

 

Nutrition

Calories: 317cal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 289mg | Potassium: 505mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post Pork Tenderloin Marinade appeared first on The Recipe Rebel.

This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.

This Chicken Caprese Skillet is inspired by my Baked Chicken Caprese. It’s made with all of the fresh, delicious ingredients you’d find in a traditional Caprese salad, but cooked over chicken on the stove for a complete, healthy meal!

This recipe is loaded with delicious flavor, takes just 25 minutes to make, and makes the perfect easy weeknight dinner!

Serve it with Buttered Noodles or Instant Pot Jasmine Rice with Roasted Green Beans for a healthy, family friend meal.

Ingredients Needed:

• Oil: any neutral flavored oil works great for browning the chicken.
• Chicken Breast: you’ll need 2 whole boneless and skinless chicken breasts. We’re going to butterfly them so that they cook more evenly and quickly!
• Salt and Pepper: a simple pair used to lightly season the chicken before browning.
• Cherry Tomatoes: I recommend slicing the cherry tomatoes in half to make them into the perfect bite size.
• Water and Balsamic Vinegar: the base for our Chicken Caprese balsamic glaze. Balsamic vinegar creates the flavor base while water helps tone the acidity down just a touch.
• Basil Pesto: I like to use basil pesto to give the Chicken Caprese Skillet some extra basil flavor, but you can also swap it out for dried basil or additional fresh basil leaves if preferred.
• Honey: adds just the right amount of sweetness to the glaze.
• Garlic: you’ll need three cloves of freshly minced garlic. In a pinch, you can substitute with garlic powder or jarred, minced garlic.
• Cornstarch: whisked into the glaze to help thicken it.
• Salt and Black Pepper: added to taste.
• Basil: a few leaves of fresh basil is the perfect way to finish it off.

How to Make this Chicken Caprese Skillet

This delicious Caprese Chicken-inspired recipe comes together in just 25 minutes!

1. Brown the chicken: Heat oil in a large skillet and “butterfly” the chicken, meaning split the it into two thinner pieces. You should end up with 4 pieces of chicken. Pat each piece dry, then add it to the skillet and season with salt and pepper. Cook until golden-brown.
2. Add the tomatoes: Add the halved cherry tomatoes to the skillet and cook until blistered and softened.
3. Make the sauce: In a bowl, whisk together all of the sauce ingredients, then pour that into the skillet. Cook until thickened, adding water as needed to thin.
4. Add the cheese: Top each chicken breast with ¼ cup mozzarella, then top with the lid and remove from heat to allow the cheese to melt.
5. Garnish and serve: Top the skillet with fresh basil, then serve.

Chicken Caprese FAQs

Tips and Notes

• Butterfly the chicken. Slicing the chicken breasts into thinner pieces allows it to cook more quickly!
• Pat it dry. I recommend patting the chicken pieces dry with a paper towel before cooking. This helps the chicken to brown instead of steam.
• Check the temp. Use a meat thermometer to double check that the chicken is done cooking before serving. It should be 165ºF.
• Brown the cheese. The cheese will melt without broiling, but if you want to give it that yummy golden color, stick it uncovered under the broil for a couple of minutes.

More Skillet Meals You’ll Love

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Italian Chicken Tortellini Skillet

Breakfast

Breakfast Skillet – 6 Ingredients!

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One Pan Tuscan Chicken and Potato Skillet

Dinner

Italian Sausage Gnocchi Skillet

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Chicken Caprese Skillet

This Chicken Caprese Skillet is a spin off of a classic Italian dish. Juicy chicken breasts topped with fresh tomato and a simple pesto balsamic glaze, then finished with melty mozzarella cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 260cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 boneless skinless chicken breasts (about 1 lb)
• salt and pepper
• 1 cup cherry tomatoes (halved)
• ¼ cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon basil pesto*
• 1 tablespoon honey
• 1 tablespoon freshly minced garlic (about 3 cloves)
• 1 teaspoon corn starch
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• fresh basil leaves

US Customary – Metric

Instructions

• Heat oil in a large skillet over medium high heat.
• Split chicken breasts (butterflying them) to make two thinner pieces (four pieces total). Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
• Season with salt and pepper and light golden brown on each side in the skillet, about 5-6 minutes.
• Add the tomatoes and cook until slightly blistered and softened, just a couple minutes.
• Whisk together the sauce: water, balsamic vinegar, pesto, honey, garlic, corn starch, salt and pepper. Pour into the skillet with the chicken and tomatoes and cook until thickened (just a couple minutes). Add additional water to thin the sauce if desired.
• Top each chicken breasts with ¼ cup mozzarella. Place the lid on the skillet, remove from the heat and allow to melt (if desired, you can place under the broiler for 1-2 minutes to brown.
• Top with sliced fresh basil leaves if desired and serve.

Video

Notes

*Basil pesto adds great flavor, but if you don’t have any you can swap it for a half teaspoon of dried basil, or addition fresh basil leaves.

Nutrition

Serving: 178grams | Calories: 260cal | Carbohydrates: 9g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 574mg | Potassium: 332mg | Fiber: 1g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 1mg

The post Chicken Caprese Skillet appeared first on The Recipe Rebel.

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It’s cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Love shredded meat sandwiches as much as we do? Try The BEST Crock Pot Pulled Pork or this easy Crockpot Shredded Chicken next!

This Instant Pot Honey Balsamic Pulled Pork is a new favorite dinner recipe! It’s based off of my own Crockpot Balsamic Pulled Pork, which we love big time.

While both versions are incredibly delicious, I do love my instant pot.

Why? Because it’s so darn quick. Crockpots are great for planning ahead, but when I’m in search of an easy dinner close to dinner time, the instant pot is where it’s at.

This Instant Pot Pulled Pork recipe is made up of tender and juicy shredded pork tossed with a simple yet incredibly flavorful sweet and tangy honey balsamic sauce. It’s so versatile and takes just 10 minutes to prep!

Looking for more instant pot pulled pork recipes? Check out my Instant Pot Pulled Pork or my Instant Pot Pulled Pork with Cranberry BBQ Sauce!

Be sure to serve it up on a Brioche Bun with Homemade Coleslaw, Corn on the Cob and Easy Potato Salad

Ingredients Needed:

• Pork Roast: you’ll need 4 pounds of boneless pork roast. Shoulder or butt are best! They have great fat content that breaks down and makes the meat even juicier as it cooks.
• Chicken Broth: you can also use water, but it won’t be quite as flavorful. No broth? Try vegetable broth or apple juice instead (if using something sweetened, you may want to reduce the sugar).
• Seasoned Salt and Garlic Powder: simple seasonings that pack a ton of flavor.
• Honey Balsamic Sauce: we’re making a homemade honey balsamic sauce with balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, minced garlic, black pepper, and red pepper flakes. I know, I know — ketchup. Ketchup packs a ton of sweet/savory/tangy flavor in one tiny package!
• Cornstarch and Water: makes up a cornstarch slurry which helps thicken the sauce, if needed.

How to Make Instant Pot Honey Balsamic Pulled Pork

This instant pot pulled pork recipe takes a quick 10 minutes to prep!

1. Brown the pork: Cut the pork into 3-4″ cubes, then season well with seasoning salt and garlic powder. Heat oil in the instant pot and sear the pork cubes until browned. Remove and set aside.
2. Deglaze the pot: To the instant pot, pour in broth or water — be sure to scrape the bottom well so nothing is stuck on.
3. Pressure cook: Add the pork back in, cover with the lid, and cook for 60 minutes. Release the pressure and remove the pork. Let it rest while you make the sauce.
4. Make the sauce: Drain the juices from the instant pot, reserving and straining 1 cup. Pour that back into the instant pot along with vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper, and red pepper flakes. Bring to a boil on sauté and allow to thicken. If needed, make a cornstarch slurry and whisk that in, little bits at a time, to thicken further. Serve over shredded pork.

Instant Pot Pulled Pork FAQs

Tips and Notes

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

Serving Suggestions

While it’s pretty difficult to not just eat this Honey Balsamic Pulled Pork straight out of the instant pot, there are plenty of other delicious ways to serve it. Here are some ideas:

• On a sandwich. Layer it on a toasted bun and serve with a side of Easy Broccoli Salad, Air Fryer Potato Wedges, or one of these 30 Pasta Salad Recipes.
• Over nachos. Layer it on nachos for a sweet and tangy flavor twist.
• In quesadillas or tacos. Add it into your favorite cheesy quesadilla or serve it in tacos with your favorite toppings.
• In mac and cheese. Add it into your Homemade Mac and Cheese for some extra protein and flavor!

More Instant Pot Pork Favorites

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Instant Pot Pork Chops with Bacon Apple Glaze

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Instant Pot Pork Tenderloin with Garlic Herb Rub

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Instant Pot Honey Balsamic Pulled Pork

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It's cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Course Instant Pot, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 331cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork roast (shoulder or butt is best)
• 1 ½ cups low sodium chicken broth (or water)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• 1 cup ketchup
• ½ cup packed brown sugar
• ½ cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Preheat Instant Pot on saute and cut pork roast into 3-4" cubes.
• Combine seasoning salt and garlic powder and rub all over pork.
• Add oil to Instant Pot and sear pork chunks on all sides until golden brown. You may have to do this in batches.
• Remove pork from Instant Pot and add broth or water. Scrape the bottom well to remove any stuck on bits on the bottom (this helps to prevent the burn message).
• Add pork back to the Instant Pot with the broth, put the lid on, turn the valve to sealing, and cook on Pressure Cook, high, or Manual, high, for 60 minutes.
• When the cook time is up, allow the pressure to release naturally for at least 10 minutes before opening the valve to release remaining pressure.
• Remove pork and allow to rest for 5-10 minutes before shredding.
• Drain the juices from the Instant Pot and strain. Add 1 cup of cooking juices back into the Instant Pot.
• Add vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper and red pepper flakes. Bring to a boil on saute and cook until slightly reduced.
• If desired, stir together corn starch and water and add to sauce to thicken. Shred meat and add to the sauce in the Instant Pot. (*Note: if you have a smaller pork roast or you like less sauce, place the meat in a bowl and add just the amount of sauce you desire to the meat and stir to combine).

Video

Notes

Tips:

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

 

Storage:

Leftover pulled pork will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm in the microwave or on low on the stove until heated through.

Nutrition

Calories: 331cal | Carbohydrates: 32g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 689mg | Potassium: 730mg | Fiber: 1g | Sugar: 28g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The post Instant Pot Honey Balsamic Pulled Pork appeared first on The Recipe Rebel.

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO

Love pot roast? Try my Easy Pot Roast recipe or my Slow Cooker Pot Roast next!

This recipe was originally posted in 2018, but has been updated to include new step by step photos and video.

September is one of the best months of the year, and not just because it’s my birthday month. It means that things like this Instant Pot Pot Roast are back on the table.

Comfort foods, especially those that are healthy and nourish our bodies, are my favorite kinds of meals!

This Potato Soup, this Rigatoni Pasta Bake, and so many of these Easy Crockpot Meals are popping up on our table again and again (and no one’s mad about it).

When the weather starts cooling off, there is just nothing like a cozy meal to gather around with the family — especially if it’s cooking in the Instant Pot, hands off!

This Instant Pot Roast comes out perfectly cooked and has the best gravy (just check out the reviews below!), plus no mushy vegetables to speak of!

You can even throw the roast in completely frozen if you’ve got a little extra time to let it cook (and it turns out just as great as these Frozen Chicken Breasts in the Instant Pot and this Instant Pot Whole Chicken you can cook from frozen as well!)

Why we love this Pressure Cooker Pot Roast!

This Instant Pot Roast is so tender it falls apart when you try to take it out. It has such great flavor, that you can even skip the searing if you want (I’ll be honest, I am often to lazy to sear my meat first!).

One thing it is missing? Mushy vegetables.

Vegetables in the Instant Pot cook very quickly, often just a few minutes or less, so it’s better to leave them out while the roast cooks, and add them later at the end.

I know that this is an extra step and you might be wondering if it’s worth it.

Trust me on this one.

This way, you will have a perfectly juicy and tender pot roast, and perfectly cooked but still totally appetizing veggies.

You know I’m not into any extra unnecessary steps (or dishes, or ingredients!), but the potatoes and carrots will cook in just a few minutes and if you buy small, pre-washed potatoes, you don’t even need to chop them.

How to make Instant Pot Pot Roast:

1. Season and sear: Cut your roast beef into roughly 1 pound pieces and coat them with the seasoning blend. Meanwhile, turn your Instant Pot to saute, and brown each piece in oil on every side. You can skip this step, but I find it does add a lot of flavor and helps to keep the juices in the meat.
2. Remove the beef and cook the onions: cooking the onions adds another layer of flavor to our gravy! Then add the garlic and cook just a minute, so that it doesn’t burn.
3. Deglaze the pot: Add the rest of the gravy ingredients (still on saute). Scrape the bottom of the Instant Pot with a wooden spoon to remove any bits that might be stuck on the bottom.
4. Add the roast and pressure cook until tender: If your roast is cut into 1 lb chunks, it shouldn’t matter how large it was to begin with — they will all cook in about the same amount of time. I cook mine for 60-65 minutes. Depending on the type of roast you have and how you like your meat cooked, you may want to add additional time.
5. Let the pressure release and add the vegetables: at this point you have the option to remove the roast if it is cooked and tender, and shred it while the vegetables cook, or just add the vegetables on top of the roast.
6. Once everything is cooked, let the pressure release again and serve: Letting the pressure release naturally, completely (turning it off and not opening the valve until the pin goes down on its own) is the best way to ensure moist and juicy pot roast. Once the pressure is released, open it up and thicken the gravy on saute if desired.

Instant Pot Pot Roast FAQs

Tips for making the best Instant Pot Pot Roast:

• Like I mentioned before, please do not add the veggies for the first cook time. You do not want your veggies cooking an extra 60+ minutes under high pressure! 3 minutes and they are perfectly tender and fluffy.
• You can skip searing the meat if you need to cut out some prep time, but it does add significant flavor to the dish overall. If you don’t sear, you’ll find that your juices (and therefore gravy if you thicken it) will be more “beefy” and you will taste less of the other flavors.
• If you need to save some time, cut the roast into 2-3″ chunks and pressure cook for 40-50 minutes, or save even more time by using pre-cut stewing beef.
• All of my Instant Pot recipes are tested in a 6 quart Instant Pot.

Looking for more Instant Pot dinner recipes?

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes
• Juicy Instant Pot Chicken Breast
• Creamy Italian Instant Pot Chicken Breasts
• Easy Instant Pot Baked Ziti Recipe

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Instant Pot Pot Roast (with the BEST gravy!)

This Instant Pot Pot Roast recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker! With tender veggies (not mushy!), a fall apart tender roast and seasoned gravy. With step by step VIDEO 

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Time to build and release pressure 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 3 lb beef chuck roast cut into 1lb chunks
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 3 garlic cloves (finely minced)
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 ½ lb Creamer potatoes (or baby potatoes) whole
• 3 large carrots peeled and cut into thick slices
• 1 tablespoon ketchup (or honey)
• 2 tablespoons corn starch
• 2 tablespoons water

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
• Turn Instant Pot to saute. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
• Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
• To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily — this will help to prevent a burn message. Stir to combine. 
• Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
• Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
• While the potatoes and carrots cook, shred the beef and keep warm.
• When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid. 
• Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
• Stir in ketchup (it's not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
• Turn Instant Pot to saute and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.

Video

Notes

*UPDATED December 3, 2021. 

I made a few changes to this recipe to make it even more flavorful (and get us more gravy!). I wanted to list them here so you can see what has happened.

• I added a sauteed onion and garlic to the gravy. You can skip this if you didn’t miss it
• I increased the broth to 2 cups from 1 cup — this gives us more gravy! I also increase the vinegar, tomato paste and Worcestershire sauce to match.
• I removed the roast after pressure cooking to add the potatoes and carrots, but you can still do it either way. This way, the roast has time to rest and we can shred it while the vegetables cook. 
• I added a tablespoon of ketchup to the gravy — this just brightens the flavors and adds a subtle touch of sweetness.

Nutrition

Serving: 261grams | Calories: 447cal | Carbohydrates: 24g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 943mg | Potassium: 1236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3921IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 5mg

The post Perfect Instant Pot Pot Roast Recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This Instant Pot Pork Tenderloin has a garlic herb rub that gives it INCREDIBLE flavour! Simply cook it in the pressure cooker with some chicken broth or add an easy 4 ingredient honey balsamic glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen.

I’m back to the basics this week with this Instant Pot Pork Tenderloin!

I love that pork tenderloin so easy to cook (always tender!) and a great lean source of protein. The garlic herb rub on this tenderloin gives it such incredible flavour, that the honey balsamic glaze is totally optional!

We love sauce on everything, so I wanted to add an easy glaze that’s made right in the Instant Pot on saute after you take the pork out to rest. It only takes a few minutes and 4 ingredients to whip up, and is a nice touch if you’re serving the pork with rice or mashed potatoes.

If you’re looking for more ways to cook pork tenderloin in the Instant Pot, check out my Instant Pot Honey Garlic Pork Tenderloin & Potatoes.

No Instant Pot? You’ll love this Slow Cooker Pork Tenderloin, this Roasted Pork Tenderloin and this Honey Garlic Pork Tenderloin Recipe!

Ingredients needed to make this Instant Pot Pork Tenderloin:

• Chicken broth: Chicken broth provides the thin liquid we need to create pressure in the pressure cooker, and also adds more flavor than water. Be sure to use low sodium chicken broth or you may find your sauce is too salty!
• Balsamic vinegar: Balsamic vinegar gives our sauce depth and some brightness from the acidic flavor — paired with the honey, it gives us the perfect sweet and tangy blend.
• Pork tenderloin: it is easy to confuse pork tenderloin with pork loin. A pork tenderloin is long and skinny and usually weighs about 1 pound. A pork loin is very large, and will not cook in the same amount of time. Be sure that you have a pork tenderloin for this recipe.
• Seasonings: the seasonings are simple and pair well with a variety of flavors. Feel free to get creative here and use what you have on hand!
• Honey: honey adds a bit of sweetness and balances out the balsamic vinegar.
• Ketchup: ketchup adds sweet, savory, and tangy flavor and completes our sauce.
• Water + Corn Starch: a little water and corn starch slurry stirred into the sauce on saute thickens the sauce and makes it come together.

How to make Instant Pot Pork Tenderloin:

1. Add the liquids to the Instant Pot and add the trivet. You can skip the trivet if you want to cook the pork in the liquid, but I find that it does wash away some of the seasonings.
2. Prep the pork tenderloin by trimming the silver skin (here is a helpful video to show you how), cutting in half (to fit in the pot) and seasoning.
3. Put the lid on and pressure cook on high for 3-7 minutes (depending on how done you like it!)
4. Let the pressure release naturally (this means you do not touch the valve until the pin has drops) for at least 10 minutes before removing the lid.
5. Remove the pork tenderloin to a cutting board and let rest while you make the glaze on saute.

Tips and tricks for cooking Pork Tenderloin in the Instant Pot:

• If you prefer, you can season and sear this pork tenderloin in a bit of oil on saute before adding the liquid for the sauce. Just be sure to deglaze and remove any brown bits from the bottom of the pot so that you don’t get a burn message.
• You can absolutely cook frozen pork tenderloin in the Instant Pot, but if the exterior of the tenderloin is completely frozen, the rub won’t adhere well, which is why I recommend letting thaw a few hours if possible (I give cook times for all below in the recipe).
• Pork tenderloin is one of those meats that you can eat medium or medium well, but it’s always best to check the internal temperature with a meat thermometer. You are looking for around 145-150 degrees F before resting, depending on your tastes.
• You can absolutely cook more than one tenderloin in your Instant Pot — stack them up and it shouldn’t take any longer unless they are frozen right together. Try to stagger them so they do not overlap completely (crisscrossed works great!).

Variations on this Instant Pot Pork Tenderloin:

• Leave the sauce out (you still need the water or broth to come to pressure), cook your pork tenderloin in the pressure cooker, and then toss with barbecue sauce for a summery spin.
• This pork tenderloin is naturally gluten free and dairy free, just be sure to double check all of your ingredients.
• Don’t have an Instant Pot? Check out my Slow Cooker Pork Tenderloin with Honey Balsamic Glaze or this easy Roasted Pork Tenderloin recipe!

More instant pot recipes you’ll love!

• 30+ Instant Pot Soup Recipes
• Instant Pot Whole Chicken (Fresh or Frozen)
• Instant Pot Brown Rice — the perfect side dish for this pork tenderloin recipe!
• Instant Pot Shredded Chicken
• Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)

(Yes, more!) Instant Pot recipes

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Easy Taco Soup recipe

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25 Best Instant Pot Soup Recipes

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Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot Pork Tenderloin with Garlic Herb Rub

This Instant Pot Pork Tenderloin has a garlic herb rub that gives it INCREDIBLE flavour! Simply cook it in the pressure cooker with some chicken broth or add an easy 4 ingredient honey balsamic glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 183cal

Author Ashley Fehr

Ingredients

• 1 cup low sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 lb pork tenderloin
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper

To Make the Glaze:

• 2-3 tablespoons honey
• 1 tablespoon ketchup
• 1 tablespoon water
• 1 tablespoon corn starch

US Customary – Metric

Instructions

• Place trivet in the Instant Pot and add chicken broth and balsamic vinegar. Add the trivet to the Instant Pot.
• Trim silver skin from the side of the tenderloin. Cut in half crosswise (so that it fits).
• In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle over all sides of tenderloin and place on the trivet in the Instant Pot.
• Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen) — for medium-well. If you like your tenderloin more on the rare side, 3-5 minutes is sufficient for fresh pork.
• When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.

To Make the Glaze:

• Turn the Instant Pot to saute and add the honey and ketchup. Stir together the water and corn starch and whisk into the Instant Pot. Let simmer for 2-3 minutes until thick and bubbly. Taste and adjust seasoning or sweetness to taste.
• Slice tenderloin and serve with glaze as desired.

Nutrition

Calories: 183cal | Carbohydrates: 13g | Protein: 25g | Fat: 2g | Cholesterol: 73mg | Sodium: 404mg | Potassium: 523mg | Sugar: 10g | Vitamin A: 20IU | Calcium: 6mg | Iron: 1.2mg

The post Instant Pot Pork Tenderloin with Garlic Herb Rub appeared first on The Recipe Rebel.

This Slow Cooker Pork Tenderloin is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze!

This crock pot pork tenderloin is made with minimal effort and maximum flavour. It is moist, tender and perfect over pasta, rice, or mashed potatoes!

If you like this recipe, you’ll also enjoy this Honey Balsamic Pork Tenderloin, this Honey Garlic Pork Tenderloin Recipe or this Pork Tenderloin Marinade.

So when I busted out my crock pot this morning to make this Slow Cooker Pork Tenderloin, I almost felt a little guilty.

It’s been a while.

But crockpot season is back and I couldn’t be more excited.

That means our fall comfort food favorites like this Crockpot Whole Chicken, Slow Cooker Pot Roast, and Slow Cooker Beef Barley Soup are back on the menu. Time to get cozy!

We also love using it on busy days for prepping a big batch of Slow Cooker Chicken Breast or Crockpot Shredded Chicken.

But about this slow cooker pork tenderloin!

I wanted to keep the recipe simple, but I also like to add a ton of flavor. I’ve done this with a garlic herb rub and a honey balsamic glaze — it’s sweet and savory and a little tangy!

Tips and Tricks for Cooking this Slow Cooker Pork Tenderloin:

• One of the most important things is not to overcook your tenderloin! It is so moist and tender when cooked perfectly, and we don’t want it to turn dry and unappetizing. The best way to know is to use a meat thermometer to check the internal temperature — it should be about 160 degrees F and you need to let it rest 5 minutes before slicing.
• Be sure to trim the silver skin! It can be tough and isn’t something you’ll want to eat (if you forget, it’s not the end of the world, but it’s good practice!). For a visual on how to do this, check out this video.
• If you’re not a fan of balsamic vinegar, you can omit it or swap in a bit of apple cider vinegar. You can also just cook it in a combination of broth and barbecue sauce and it will still be delicious!

Should I sear my pork before adding it to the slow cooker?

It’s up to you.

I usually don’t, as I’m not a big fan of extra dishes and prep time

But you absolutely can, and it does add a nice crust and great flavor. It just depends how much time you have!

To sear it before slow cooking, rub the pork tenderloin down with a bit of oil and season with the seasoning blend.

Sear at a high heat for 2-3 minutes per side until golden, then add to the slow cooker.

How long does it take to cook crock pot pork tenderloin?

Most pork tenderloins are roughly the same diameter, so the cook time for this recipe will mostly vary depending on your slow cooker or crockpot.

I recommend starting with 2 hours on low or 1.5 hours on high, checking the temperature and adjusting from there.

It’s important to know your slow cooker and how well it heats — do you usually end up having overcooked meat or undercooked? Do you usually need longer or shorter cook times? How well done do you like your tenderloin? These are all important things to consider and will vary from person to person.

Can you overcook pork tenderloin in the slow cooker?

Yes!

You can overcook anything in the slow cooker, although it takes a little longer.

Unfortunately, pork tenderloin is not one of those slow cooker meals you can just let cook all day. Ideally, you will turn off the slow cooker after 2-3 hours of cook time to avoid drying it out.

If your slow cooker has a keep warm option and will automatically switch when it is done, this is a great way to avoid overcooking your pork in the crockpot.

What is the difference between Pork Loin and Pork Tenderloin?

While you can absolutely use this recipe for a pork loin, you will need to adjust the cook time because they are not the same thing.

A pork loin is much thicker (likely twice as thick in diameter) as a pork tenderloin, so it’s important to know the difference because a pork loin will need at least twice as much time.

Check out my Easy Slow Cooker Pork Loin Recipe for more tips for that specific cut of meat.

Can I cook vegetables with my pork?

Definitely!

The trick is to add vegetables that can cook at a low heat and be ready in 2-3 hours.

Vegetables that are firmer and take longer to cook like potatoes and carrots are not the best option here unless you parcook them before you add them.

Green beans, peppers, broccoli and vegetables that cook quickly are better options for a short cook time.

More pork tenderloin recipes:

• Instant Pot Honey Garlic Pork Tenderloin & Potatoes — if you don’t have a few hours to cook dinner!
• Grilled Pork Tenderloin — for when the weather is warmer!
• Easy Roasted Pork Tenderloin — with a simple but so flavorful rub
• Crock Pot Pork Tenderloin with Cranberry Sauce — such vibrant winter flavors!
• 25+ Pork Tenderloin Recipes — if you just can’t get enough

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Glazed Slow Cooker Pork Tenderloin recipe

This Slow Cooker Pork Tenderloin is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze! Everything cooks together in the crock pot with minimal effort and maximum flavour. It is moist, tender and perfect over pasta, rice, or mashed potatoes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 servings

Calories 187cal

Author Ashley Fehr

Ingredients

• 1 pork tenderloin about 1 lb
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ⅓ cup low sodium chicken broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon ketchup
• 2 teaspoons corn starch

US Customary – Metric

Instructions

• If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
• In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
• In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
• Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F. 
• Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.
• *If desired, you can thicken the sauce further on the stove. Simply strain it into a small pot and add a corn starch slurry — combine 1 teaspoon corn starch and 1 teaspoon water and stir into the sauce. Cook and stir over medium-high heat until thickened.

Notes

Ingredients and Substitutions:

• Pork Tenderloin: you can swap for boneless, skinless chicken breasts and use the same cook time. If you have a pork loin and not a pork tenderloin, see my Easy Slow Cooker Pork Loin.
• Seasonings: to save time, feel free to swap the seasoning rub with your favorite all purpose blend.
• Honey: if you don’t have honey, you can use a sweetener of your choice: brown sugar or maple syrup will work great as well.
• Balsamic Vinegar: gives a punch of flavor! It is not going to taste very vinegary, but you can reduce it or swap with cider vinegar if you don’t like balsamic.

 

Nutrition

Serving: 150grams | Calories: 187cal | Carbohydrates: 12g | Protein: 27g | Fat: 2g | Cholesterol: 81mg | Sodium: 399mg | Potassium: 540mg | Sugar: 10g | Vitamin A: 80IU | Calcium: 6mg | Iron: 1.2mg

The post Slow Cooker Pork Tenderloin with Glaze appeared first on The Recipe Rebel.

This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)
3. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
4. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor.
5. Finish your sauce with a bit of ketchup. Yes, I said KETCHUP. You can skip it if you want, but it does help to bring a little brightness back to the sauce after spending so long simmering.

What’s the best cut of meat for pot roast?

• You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
• That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
• It is not an expensive cut, but it has great marbling which leads to very tender meat.
• You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Slow Cooker Pot Roast in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Slow Cooker Pot Roast:

• This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
• To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
• You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

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Slow Cooker Pot Roast

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 1 1/2 teaspoons seasoning salt (I use Lawry’s)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
• 2 tablespoons oil
• 1/2 medium onion finely chopped
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid honey
• 1 tablespoon corn starch
• 1 tablespoon water
• 2 large carrots peeled and sliced
• 1.5 lbs baby potatoes halved if large
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
• Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
• Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
• Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
• Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. 
• Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.