The best comfort food for the whole family to enjoy on a cozy night. The best cut of beef for pot roast is chuck roast, which has marbling throughout and tender when given enough time to cook. But if you're short on time, you can also use the Instant Pot which takes 1 hour to cook. Both oven and Instant Pot directions are below.
Classic Pot Roast
Ingredients
3-4 lbs Beef Chuck Roast Salt and Pepper 2 Tablespoons oil 1 onion, sliced 4 cloves garlic, minced 2 Tablespoons tomato paste 2 Tablespoons Worcestershire 1 Tablespoon thyme 1/2 cup red wine or 1/4 cup balsamic vinegar 1 (14 oz) can beef stock 2 bay leaves 3-4 carrots, cut in thick chunks ( or more as desired) 3-5 potatoes, quartered or use baby potatoes 2 Tablespoons cornstarch or flour mixed with 2 Tablespoons water
Directions
Preheat oven to 300 degrees F.
Pat the chuck roast with a paper towel to remove any moisture and season with salt and pepper.
Heat oil in a large pot. Sear the roast about 5 minutes on each side. Remove and set aside.
Add the onions and sauté for a few minutes. Add garlic and sauté for about 30 seconds. Add the tomato paste and Worcestershire and continue to stir for about a minute.
Pour in the wine and deglaze the bottom of the pot with a wooden spoon to remove any brown bits. Add back the roast, along with beef stock, bay leaves, carrots and potatoes and herbs .
Cover and roast for 4 hours or until fork tender (you can also cook on the stove for the same amount of time). Transfer the roast and vegetables on a serving platter and cover to keep warm.
To thicken the sauce: Add the cornstarch or flour mixture into the pot and whisk until thickened, with the heat on. Taste and adjust seasonings, as needed.
To serve: Pour the sauce over the roast and vegetables.
INSTANT POT Directions
Press Sauté. Once hot, sear the roast and follow the same directions as above WITHOUT adding the carrots and potatoes.
Cover and cook the roast on manual high pressure for 45 minutes and let natural release for 15 minutes.
Transfer the roast to a serving platter and cover to keep warm. Add the carrots and potatoes to the pot and cook on manual high pressure for 4 minutes and Quick Release once done. Transfer to the platter with the roast and keep covered.
To thicken: Press Sauté. Add the cornstarch/ mixture into the pot and whisk until thickened. Taste and adjust seasonings, as needed.
To serve: Pour the sauce over the roast and vegetables.
Comments