I’m continuing to experiment with pot roast. This was inspired by my oven-roasted recipe.
Ingredients
- 3.5-4 lb. boneless beef chuck-eye roast (serves four-six)
- 3-4 T olive oil
- Kosher salt
- Mrs. Dash
- Crushed black pepper
- 2 medium sweet onions, chopped
- ~1 c medium chopped carrot
- ~1 c medium chopped celery
- 2 small red skinned potatoes, quartered
- 2 medium cloves of garlic, minced or pressed
- 1 c red wine
- 2 c beef broth*
- 1/4 c Worchestershire sauce
- 1/4 c balsamic vinegar
- 2 bay leaves
- Bunch of thyme
- 1 T tomato paste
- Vegetables for eating: 2.5-3.0 lb red or Yukon potatoes, quartered; 1 lb carrots, diced (unless baby carrots); 2 onions, chopped.
Preparation
(1) Pull the roast apart at its natural seam and trim any large knobs of fat. Cut into ~1 pound chunks. Sprinkle with 1T salt and let stand an hour at room temperature.
(2) Heat 2T olive oil (medium-high) in InstantPot. Season roast chunks with Mrs. Dash and some crushed black pepper; brown on all sides. Remove the meat from the pan.
(3) Add 1-2T olive oil if needed. Add onions and cook until softened. Stir in 1c broth, 2/3 c wine, Worchestershire sauce, vinegar, tomato paste, bay leaf; bring to a simmer.
(4) Return beef to pot. Nestle carrots, celery and potatoes on top.
(5) Cook for 75 minutes on high pressure. Let pressure release naturally. If not shreddable, cook another 10-15 minutes.
(6) Remove cooked vegetables with slotted spoon; transfer to a blender. Add carrots and potatoes for eating to InstantPot. Cook 5 minutes; let pressure release naturally for 5 minutes, then vent.
(7) Remove vegetables to bowl and beef to plate. Strain liquid in InstantPot through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf.
(8) Allow liquid to set for at least 5 minutes, then skim off any fat. Add beef broth needed to bring liquid to 3 cups. Place liquid in blender and puree about 2 minutes. Transfer to medium saucepan and bring to a simmer.
(9) Slice roast against the grain into 1/2-inch thick slices.
(10) While roast rests, add remaining 1/3 c of wine to sauce; season to taste. Spoon half sauce over meat.
* Cooks Illustrated recommends two beef broths: College Inn (available at Wal-Mart) and Rachael Ray (mail order). I used Pacific. Here’s what you want to look for on the label:
- If water is the first ingredient, run away! Beef stock should be the first ingredient.
- Best: concentrated beef stock. Second best, having both beef stock and beef extract in the ingredient mix.