Jen’s Perfect Pot Roast with Veggies


I’m not one that likes all that regular blog nonsense that blathers on about what went on behind the scenes of each recipe.

I’m not a chef, nor do I pretend to be. I like recipes that get right to the point, so that’s what I’m going to do for you!

If there are any other tips that I give for each recipe, you’ll find them at the end.

If you’d like a printable copy of this recipe, you can download it by clicking  on the silverware button below.

Perfect Pot Roast with Vegetables

Makes 4 to 6 servings

2 tablespoons olive oil

2 ½ to 3 pound chuck roast

1 C beef bone broth or stock (I use Lono Life)

¼ cup dry red wine

1 pound Yukon gold potatoes, cut into large pieces

2 to 3 cups carrots, peeled and cut into 1-inch pieces

1 to 2 cups celery, cut into 1-inch pieces

1 medium onion, cut into wedges

3 cloves garlic, minced

2 tablespoons horseradish

2 tablespoons tomato paste

1 tablespoon Italian herb seasoning

½ teaspoon coarse salt

½ teaspoon ground black pepper (I like coarse ground)

3 tablespoons flour

Turn IP to SAUTÉ and allow to heat until display reads HOT; add oil.  Add roast and brown well on each side. Remove roast to plate; add wine and deglaze any browned bits from the bottom of the pot. (Deglazing is removing the browned bits that stick to the bottom of the pot. The bits add flavor; removing them keeps them from burning.)

Place carrots, potatoes, celery, onions and garlic in the pot. Place roast on top of vegetables. In 2 cup measure whisk together ¾ cup stock, horseradish, tomato paste, Italian herb, salt and pepper; pour over meat.

Place lid on top and close making sure vent is in the SEALED position. Press the OFF button to cancel sauté function. Set MANUAL/PRESSURE COOK to 35 minutes on HIGH PRESSURE. Allow to natural release at least 10 minutes. Carefully open vent to release remaining steam. Remove meat and vegetables to platter.

Turn IP to OFF and reset to SAUTÉ.  Combine flour with remaining ¼ cup stock; whisk into juices in pot and cook until mixture thickens slightly. Slice meat and serve with vegetables and sauce.

TIP: For more than 3 pounds of meat, cooking time may need to be adjusted and vegetables may overcook. 


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