I bought my Ninja Foodi Possible Cooker thinking I’d use it maybe twice.
It’s now the thing I reach for more than any other appliance in my kitchen.
This pot roast is the recipe that convinced me. You sear right in the pot, dump everything else in, and walk away for hours. 🍲
No juggling a skillet and a slow cooker. No extra dishes piling up in the sink.
Just a big, cozy dinner that tastes like you spent all day on it, even though you really didn’t.
Here’s exactly how to make it.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Chuck roast | 3-4 lbs |
| Olive oil | 2 tablespoons |
| Yellow onion, quartered | 1 large |
| Carrots, cut into chunks | 4 medium |
| Baby potatoes, halved | 1.5 lbs |
| Garlic cloves, smashed | 4 |
| Beef broth | 2 cups |
| Worcestershire sauce | 2 tablespoons |
| Tomato paste | 1 tablespoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Bay leaves | 2 |
| Salt and pepper | To taste |
| Cornstarch (for gravy, optional) | 2 tablespoons |
Simple, pantry-friendly ingredients. Nothing you’ll need to hunt down at a specialty store.
Tools You’ll Need
- Ninja Foodi Possible Cooker
- Cutting board and knife
- Tongs
- A small bowl for the cornstarch slurry
- A whisk
How to Make It
1. Sear the roast.
Set your Possible Cooker to the searing function.
Pat the chuck roast dry, season it generously with salt and pepper, then sear it 3-4 minutes per side until it’s deeply browned.
This step matters more than you’d think. It’s where a lot of the flavor comes from.
2. Remove and set aside.
Pull the roast out and set it on a plate for a minute.
Don’t skip resting it here, it keeps the juices from running out later.
3. Build the base.
In the same pot, add the onion, carrots, and garlic.
Let them cook for about 2 minutes, just enough to soften slightly and pick up some of those browned bits stuck to the bottom.
4. Add the liquid and seasonings.
Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
Scrape the bottom of the pot as you go. That’s where all the good flavor is hiding.
5. Return the roast and add potatoes.
Nestle the roast back into the pot and scatter the potatoes around it.
6. Set it and walk away.
Switch to the slow cook setting and cook on low for 8 hours, or on high for 5-6 hours if you’re short on time.
7. Shred and make the gravy.
Once it’s fork-tender, remove the roast and shred it with two forks.
If you want gravy, whisk the cornstarch with a little cold water, stir it into the pot liquid, and switch back to the sear/sauté setting for a few minutes until it thickens.
8. Serve.
Return the shredded meat to the pot, spoon everything over the vegetables, and serve warm.
Pro Tips
- Don’t skip the sear. It genuinely changes the whole flavor of the dish. Skipping it saves 10 minutes but costs you a lot of depth.
- Cut your vegetables in similar sizes. This keeps everything cooking evenly, so you don’t end up with mushy carrots and undercooked potatoes.
- Use a cheaper cut of beef. Chuck roast is actually ideal here since the long cook time breaks down the tough fibers perfectly.
- Don’t lift the lid constantly. Every time you open it, you lose heat and add cooking time.
- Let it rest for 10 minutes before shredding. It keeps the meat juicier.
Substitutions and Variations
- Chuck roast → brisket or bottom round work too
- Baby potatoes → Yukon golds cut into chunks
- Beef broth → chicken broth in a pinch, though beef gives a richer flavor
- Add red wine → swap 1/2 cup of the broth for red wine for a deeper, more savory version
- Make it spicy → add a pinch of red pepper flakes with the seasonings
Want a completely different vibe? Swap the thyme and rosemary for cumin and smoked paprika, and you’ve basically got a Southwest-style version.
Make Ahead Tips
You can prep all your vegetables the night before and store them in the fridge in an airtight container.
The roast can also be seasoned and left covered in the fridge overnight, which actually helps deepen the flavor even more.
Nutrition Notes
A rough breakdown per serving (based on 6 servings):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 |
| Protein | 38g |
| Carbs | 22g |
| Fat | 20g |
For a lower-carb version, swap the potatoes for cauliflower florets added during the last hour of cooking.
What to Pair It With
- Crusty bread for soaking up the gravy
- A simple green salad
- Buttered egg noodles instead of potatoes
- Roasted Brussels sprouts
This dish is honestly a full meal on its own, so sides are more of a bonus than a necessity.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
It also freezes really well for up to 3 months, which makes it a great one to double and stash away.
Reheat gently on the stove or in the microwave, adding a splash of broth if it’s thickened up too much in the fridge.
FAQ
Can I use frozen meat?
It’s best to thaw it first. Starting from frozen throws off the sear and can lead to uneven cooking.
Do I have to sear the meat first?
Technically no, but skipping it noticeably changes the flavor. I’d recommend not skipping it if you have the extra 10 minutes.
Can I cook this on high the whole time?
You can, but low and slow tends to give a more tender result. High works fine if you’re short on time though.
My gravy isn’t thickening. What do I do?
Make sure your cornstarch slurry is fully dissolved before adding it, and let it simmer a few extra minutes on the sear setting.
Can I make this ahead for a holiday?
Yes. It actually reheats beautifully, which makes it a great make-ahead option for a busy day.
Wrapping Up
This is the kind of recipe that makes you feel like you actually have your life together, even on a day when you really don’t.
Sear it, dump everything in, and let your Possible Cooker do the rest of the work.
If you make this one, come back and tell me how it turned out. And if anything trips you up along the way, leave a comment and I’ll help you sort it out.
