Pot Roast

Photograph credit: RecipeTinEats.com

Recipe from

Recipe Tin Eats

Prep Time

15 minutes

Cooking Time

Pressure Cooker: 50 minutes
Slow Cooker: 8 hours, 20 minutes

Serves

A delicious and rich flavored pot roast equally as good in the slow cooker or the instant pot.

Ingredients

4 lb. beef chuck roast
1 tsp. each salt and pepper
2 Tbsp. olive oil
1 onion (large), cut into large dice
5 garlic cloves, peeled and smashed
5 carrots, peeled and cut into 1″ pieces
3 celery stalks, cut into 1.5″ pieces
1 cup dry red wine
3 cups beef broth , salt reduced
1/3 cup all-purpose flour
1 tsp. dried rosemary
1 1/2 tsp. dried thyme
1.5 lb. potatoes, peeled and cut into 1″ pieces

Instructions

Instant Pot

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavor base! Should take about 7 minutes.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add the remaining broth, carrots, celery, rosemary and thyme into slow cooker.
Cover and cook in a pressure cooker for 45 minutes on HIGH.
Quick release.
Add potato, and cook for 10 minutes on HIGH.
Quick release and remove the beef. Rest for 5 minutes, then slice thickly.
Adjust the salt and pepper of sauce to taste.
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce.

Slow Cooker

Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavor base! Should take about 7 minutes.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary and thyme into the slow cooker.
Cover and slow cook on LOW for 5 hours.
Add potato, slow cook on LOW for 3 hours.
Remove beef. Rest for 5 minutes, then slice thickly.
Adjust salt and pepper of Sauce to taste.
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce.

Nutrition

Serving:481g, Calories:615cal (31%), Carbohydrates:23g (8%), Protein:53g (106%), Fat:33g (51%), Saturated Fat:13g (81%), Cholesterol:173mg (58%), Sodium:704mg (31%), Potassium:1563mg (45%), Fiber:4g (17%), Sugar:2g (2%), Vitamin A:6416IU (128%), Vitamin C:15mg (18%), Calcium:95mg (10%), Iron:9mg (50%)