Pot Roast
Photo: © Photograph Source RecipeTinEats.com
Recipe From
Prep Time
15 minutes
Cooking Time
Pressure Cooker:
50 minutes
Slow Cooker:
8 hours, 20 minutes
Total Time
Pressure Cooker:
65 minutes
Slow Cooker:
8 hours, 35 minutes
Serves
8
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%)
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