Growing up we liked to joke that my mom only had five recipes she rotated throughout the week – occasionally throwing in a new idea here and there. In reality, it was probably more like 8-10 recipes. And now as a busy working mother of two (much like my mom was), I’m impressed with her repertoire.
One of the signs that it was fall was my mom making pot roast. Hearty, comforting, satisfying, and a one-pot, set-it-and-forget-it easy dish. While I often add a twist to traditional old-school recipes, this one is pretty straightforward. The update comes from cooking it in the Instant Pot (vs. the conventional, oven-cooked method). This method significantly cuts down the cooking time without cutting any flavor. So the next time you feel that fall chill in the air, make this meal and enjoy it with family or friends.
Chef Gina Makes A Pot Roast
Prep Time: 1 Hour, 15 Mins
Makes: 4-5 servings
- 2-3 LB. CHUCK ROAST
- SALT & PEPPER
- 1 TBS GARLIC POWDER
- 1 TBS ONION POWDER
- 2 TBS COOKING OIL LIKE GRAPESEED OR SUNFLOWER
- 2 MEDIUM ONIONS, CUT INTO LARGE CHUNKS
- 2 TBS GARLIC, MINCED
- 2 CUPS CHICKEN OR BEEF BROTH
- ½ CUP RED WINE
- 1 TBS WORCESTERSHIRE SAUCE
- 4 LARGE CARROTS, CUT INTO LARGE PIECES
- 1 ½ LBS YUKON GOLD POTATOES, CUT INTO LARGE PIECES
Gravy (Optional – See Notes)
- 2 TBS BUTTER
- 2 TBS FLOUR
- 2 CUPS COOKING LIQUID FROM ABOVE
- I use grapeseed oil because it has a higher smoke point than olive oil, meaning it won’t burn and get bitter as easily.
- Many recipes will call for the carrots to be peeled but unless the carrots are extremely dirty (wash them first), I don’t think this step is necessary. It’s quicker just to chop and add as they will get tender during the cooking process. You can use baby carrots as well, but the smaller carrot, the higher risk of them turning to mush while cooking.
- The same process applies to the potatoes. Cut all of the vegetables around the same size to ensure evening cooking.
- If making in the oven, bake in a heavy Dutch oven at 350 for 3 hours.