"When you stay in on a Friday and whip up a Pot Roast for you and your friends... I think I’m 23 going on 83 ???♀️
.
Once again I made use of my favorite kitchen appliance for this one... the instant pot! This could definitely be made in the oven but the instant pot cut the cooking time by about 1/3 of what it would be in the oven."
Braised Beef with Vegetables
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 pounds Beef chuck roast
- 2 pounds carrots, chopped in large chunks
- 2 onions, chopped into large chunks
- 1 shallot, chopped
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon olive oil
- salt & pepper to taste
- 3 potatoes
Method
Step 1
Add olive oil to pot on sauté setting.
Step 2
Liberally season meat with salt and pepper. Add to oil and brown all sides (~5 min/side)
Step 3
Remove meat and add veggies and let cook fo 3-5 min
Step 4
Add in wine and stir, scraping bits from the bottom
Step 5
Add in broth, spices and meat
Step 6
Close lid and put on meat setting for 1 hour.
Step 7
While meat is cooking, peel, boil and mash the potatoes
Step 8
Allow pot to naturally release for 15-20 min.
Step 9
Open the pot and remove the meat to shred. Remove the large chunks of veggies and plate with meat. Remove bay leaf.
Step 10
Here I chose to immersion blend the juices a bit to thicken it but could easily serve as is. Season with salt and pepper if needed.
Step 11
Serve meat and veggies over mashed potatoes and top with the juices. I served this alongside some ciabatta.