So I don't do a lot of cooking posts mostly because I forget to take pics, but thought I'd do one since I haven't for a while. The calendar has said Fall for several days but here in the desert it's still been 100 or more. We're expecting a storm though, and it got cloudy and "Fall" looking yesterday, and nothing says Fall dinner to me like a Pot Roast.
I got an Instant Pot (which I call InstaPot) last year for Christmas and has become my favorite way to make a Pot Roast. PIP ( Pre InstaPot) this would be an all day endeavor for me, slow roasting in the oven for hours. Now though, start to finish, the whole meal took 2 hours and most of that time was me reading a book while things were cooking.
I served it with Roasted Fingerling Potatoes , Roasted Broccoli and Glazed Carrots.
- 3 lb Chuck Roast (you can use a smaller cut of meat but I planned leftovers for French Dips!)
- 1 shallot
- 3-4 cloves of garlic, peeled
- Olive oil
- Salt and pepper
- Bay leaves
- Beef broth
My InstaPot has a Saute function so I used this to brown the Chuck Roast on all sides.
While this is heating up, peel your garlic, slice your shallot, salt and pepper your roast.
Once your roast is browned on all sides, throw in the garlic and shallots. I also drizzled with a little garlic infused olive oil just for some extra flavor and since I'd gone a little crazy at a local olive oil place called Cave Creek Olive Oil where if you can't find a flavored oil or balsamic vinegar you like, I'm not sure it exists. I know there are many places like this all over the country but they do ship!
Once your roast is fully browned, add about 2 cups of beef broth, place the lid on, and hit pressure cook and set for 1:20 (80 minutes). Go read for a little bit and come back with about 40 minutes to go and put your potatoes on a sheet pan in the oven. These I tossed with more of the garlic olive oil, salt and pepper and roasted at 400. About 20 minutes in, I added the broccoli to the sheet pan.
When the roast is done, you can either use the quick steam release or let it cool down on it's own so you can open the lid which will take about another 10 min. Mr. Chocolate kept asking what time dinner was so it was quick release for me!
Remove from your InstaPot and let rest. Pour remaining liquid through a mesh strainer into a measuring cup or bowl ; turn InstaPot back to Saute, return strained liquid to pot, bring to boil.
While this is going on, drizzle some olive oil ( I also picked up some Blood Orange Olive Oil which is what I used) and a small pat of butter in a saute pan. I'd already sliced my carrots and also semi-cooked them in the microwave for about 4 min, and then added them to the pan with a couple large tablespoons of brown sugar. Sprinkle whatever herbs you like. I used oregano and marjoram and while these are finishing, mix a slurry ( flour or cornstarch mixed with water) to your liquid in the InstaPot to finish your gravy.
While your carrots and gravy are finishing, shred or slice ( we like it shredded) your roast, plate and serve w/ your veggies.
I know many of you have an InstaPot but several still don't. If you're on the fence, I'd jump! Put one on your holiday list. They're lifesavers!! I still haven't explored all the things it can do but I'm working on that.
Next time I make Spaghetti:
I'll share the steps. I will NEVER make spaghetti any other way again. (Excuse my well worn plates...yikes I need some new ones!)