This perfectly baked feta pot roast is packed full of savory flavor with roasted grape tomatoes, sun-dried tomatoes, in a juicy and beefy roast. I made this in honor of one of my favorite dishes, baked feta. So I turned the classic American Pot Roast into a savory Italian. (Que the whew-whew 😍 whistles).
I really liked the bed of mashed potatoes as well. Having those unbelievable roasted tomatoes mixed with feta into the mashed potatoes made for some savory dreams to come true. Trust me, the whole family will love this dish! …and it’s a one-pot-wonder!!
How to make it (directions)
Since this is a one-pot-wonder, there is not much to do. Four things will happen here (then add rice or mashed potatoes for a side):
- get out all your ingredients plus your favorite instapot or slow cooker. Cut your veggies bite size, if they aren’t already.
- Brown the whole roast in a pan on all sides with oil and salt and pepper.
- Place the roast on the bottom of the (insta)pot, then add the rest of the ingredients leaving the feta on top, and keep more (feta) to the side (for later, or if you like more). Add 4 cups of water.
- Cook for 1 hour in a pressure cooker (or to your cookers directions) or 6-8 hours on low in a slow cooker
I made mine initially in a dutch oven. This is totally possible, but you do risk the roast not shredding as well. The dutch oven just can’t cook it deep like the pressure cooker or the time of the slow cooker can. But yes, this is totally possible!
The Video of Baked Feta Pot Roast
Throw your ingredients in the pot…get that pot real hot…and done.
Keys to success
In making this baked feta pot roast, some may ask…
- Do you really have to brown the outside of the roast? The short answer is no, but it will taste much better if you do.
- Should I pressure cook or slow cook it? My answer being that I know most everyone is pressed for time— definitely pressure cook! It comes out with the best result and the fastest. No need to be scared of it…I know I was. The key is releasing the pressure of the steam and letting it relax before opening it. Don’t force the lid open!
- Are any ingredients NOT necessary? I would definitely say you don’t have to have carrots or sun-dried tomatoes. These just add that extra punch that is so lovely. (But will still be super yummy if you didn’t have them)
- Does the size of my roast matter? No, use any size! If you don’t need to cook as much, by all means, get that dinner done earlier!
Enjoy this Baked Feta Pot Roast!
Baked Feta and Pot Roast are two of my favorite things in this world. So savory and decadent. Hold on to that broth, it’s liquid gold!
Love to you always
Printable Recipe Baked Feta Pot Roast Card
Baked Feta Pot Roast
Savory Pot Roast packed with roasted tomatoes and feta making a beefy and saucey roast.
6-8
servings5
minutes1
hourIngredients
5 lbs 5 beef roast
1 tbsp 1 oil
6 whole 6 sun-dried tomatoes, plus oil, cut into pieces
4 whole 4 carrots, diced
4-6 cups 4-6 grape tomatoes
2 tbsp 2 better than bullion, Beef
4 tsp 4 Herbs de Provence
2 1/2 cups 2 1/2 Feta, whole and crumbled
3 whole 3 garlic
Directions
- Gather your ingredients and either a slow cooker or a pressure cooker like an InstaPot. Dice carrots and sun-dried tomatoes.
- On high setting, sear the meat on all of the edges. Add all the ingredients to the pot.
- Pressure cook on high for 60 minutes or slow cook for 6-8 hours.
- Plate with mashed potatoes, rice, or crusty bread.