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Pot Roast in a Crock Pot | Crockpot recipes | Pot Roast 101

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9 months ago

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Pot Roast in a Crockpot | Crockpot Meals | Pot Roast 101

Tender pot roast simmered in a rich gravy full of flavour is a perfect weekday or weekend dinner. slow cooker, instant pot and oven methods included!

Fall apart, tender Pot Roast slow cooked and smothered in a delicious gravy with potatoes and carrots. A warm and hearty dinner recipe… this beef roast is a perfect complete meal you can prepare with minimum effort.

INGREDIENTS

1 tablespoon olive oil

4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat

2 yellow onions chopped

8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)

1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)

4 large carrots, cut into 2-inch pieces

2 stalks celery, cut into 1-inch pieces

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon brown sugar

2 teaspoons dried thyme

2 teaspoons crushed bouillon

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 cup reduced-sodium beef broth

2 tablespoons plain flour (optional — for a thick gravy)

2 tablespoons fresh chopped parsley, to serve

INSTRUCTIONS

SLOW COOKER:

Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out). 

Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.

Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.

Slice meat, garnish with parsley and drizzle with gravy.

INTANT POT:

Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to ‘Saute’. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).

Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out). 

Place lid on Instant pot with steam valve closed.

Change Instant Pot setting to ‘manual’ mode for 60 minutes on ‘high’ pressure.

When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.

OVEN:

Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).

Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don’t worry about any lumps, they will cook out).

Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.

Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)

Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

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Gordon Is SHOCKED By This Owner’s ARROGANCE! | Full Episode | Kitchen Nightmares

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2 hours ago

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April 30, 2026

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Season 1, Episode 8: Lela’s is a fine dining restaurant in Pomona, California, run by inexperienced owner Lela and young chef …

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Is This A Hotel For SWINGERS?! | Full Episode | Hotel Hell

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1 day ago

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April 29, 2026

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Season 3, Episode 2: Gordon heads to Southbridge, Massachusetts, and checks into the Vienna Inn, an Austrian-themed hotel and restaurant. Owners Jonathan and Lisa have seen their cluttered inn acquire a reputation among the locals, and business isn’t what it used to be.

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week – subscribe now to stay up to date!

Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
http://www.youtube.com/allinthekitchen

More Gordon Ramsay:
Website: http://www.gordonramsay.com
TikTok: https://www.tiktok.com/@gordonramsayofficial
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Facebook: http://www.facebook.com/GordonRamsay
Twitter: http://www.twitter.com/GordonRamsay

Is This A Hotel For SWINGERS?! | Full Episode | Hotel Hell
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #hotelhell

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Gordon Ramsay’s Juicy Lucy Burger with a Korean twist! Perfect for the World Cup

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2 days ago

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April 28, 2026

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With the World Cup just around the corner, Gordon Ramsay is bringing the heat to the Next Level Kitchen. Forget your standard match-day snacks—this is a global powerhouse of a burger designed for the biggest stage in sports.

Taking two of the world’s biggest culinary giants and putting them between toasted Brioche buns (no Idiot Sandwiches here!): The USA meets South Korea. Forget standard cheeseburgers. Gordon shows you how to stuff a prime beef patty with molten mozzarella, glaze it in a sticky Gochujang BBQ sauce, and top it with a crisp, vibrant Kimchi Slaw. It’s the perfect balance of heat, crunch, and that iconic cheese pull—designed to be the MVP of your World Cup watch party.

Watch #NextLevelChef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on @hulu http://hulu.com/series/next-level-chef

Sponsored by I Can’t Believe It’s Not Butter!

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*Recipe*
Korean Style Juicy Lucy Burger with Kimchi Slaw
Serves 4

Ingredients:

For the Korean bbq sauce:
½ cup soy sauce
½ cup brown sugar
1 tablespoon gochujang
3 cloves garlic, grated
1 tablespoon grated ginger
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil

For the patties:
1 ½ pounds ground beef, divided into 8 x 3 oz balls
8 oz mozzarella, torn
Salt and pepper
Canola oil

For the slaw:
½ cup kimchi (squeeze out juice and use as base for slaw)
2 tablespoons mayonnaise
2 tablespoon rice vinegar
1 tablespoon fish sauce
2 teaspoons gochujang
1 teaspoon toasted sesame oil
½ head napa cabbage, shredded
2 carrots, shredded
4 scallions, shredded
2 teaspoons toasted sesame seeds

To serve:
4 brioche burgher buns
2 tablespoons butter
Burger picks

Method:

For the Korean bbq sauce:
• Combine all of the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes until glossy. Set aside to cool.

For the patties:
• Press one of the balls of ground beef into the bottom of a burger press and make a small indentation in the middle. Put a quarter of the mozzarella in the centre, top with a second ball of ground beef and press down to seal. Repeat with the remaining beef and mozzarella. Chill for at least an hour.

• Heat a little oil in a non-stick skillet over a medium-high heat. Season the patties on both sides with salt, then cook for 3-4 minutes on each side. Towards the end of cooking, baste the patties in the bbq sauce until glazed and sticky. Briefly rest on a wire rack.

For the slaw:
• Squeeze the kimchi through a sieve, and catch the liquid in a large bowl. Whisk the mayonnaise, rice vinegar, fish sauce, gochujang, and toasted sesame oil. Shred the kimchi and add to the dressing along with the vegetables and sesame seeds, and toss to coat.

To assemble:
• Melt the butter in a non-stick skillet, add the buns cut side down, and toast until golden.

• Top the bun bases with a patty and the slaw, then top with a bun lid and secure with a burger pick.

The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week – subscribe now to stay up to date!

Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
http://www.youtube.com/allinthekitchen

More Gordon Ramsay:
Website: http://www.gordonramsay.com
TikTok: https://www.tiktok.com/@gordonramsayofficial
Instagram: https://www.instagram.com/gordongram
Facebook: http://www.facebook.com/GordonRamsay
Twitter: http://www.twitter.com/GordonRamsay

https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #nextlevelchef #nextlevelkitchen

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Can Gordon Inspire These Restaurants? | NEW Season Kitchen Nightmares Compilation | Gordon Ramsay

Published

4 days ago

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April 26, 2026

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Gordon is determined to get these restaurants back on track in time with the help of a few famous faces. 00:00 – Season 9, …

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Gordon Ramsay Dumbfounded Over Risotto | Kitchen Nightmares FULL EPISODE

Published

5 days ago

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April 25, 2026

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Season 2, Episode 8: Chef Ramsay visits a restaurant that is going under due to imitation seafood and a lack of management; problems arise when the general manager seems more interested in socializing with clientele than keeping the restaurant in business.

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Pre-order your copy of Ramsay in 10 here – https://linktr.ee/RamsayIn10

Follow Gordon:
TikTok: https://www.tiktok.com/@gordonramsayofficial
Instagram: http://www.instagram.com/gordongram
Twitter: http://www.twitter.com/gordonramsay
Facebook: http://www.facebook.com/GordonRamsay

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword

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