Pot Roast

Nothing says Sunday Supper quite like a slow cooked pot roast. The home fills with the rich aroma long before the meat is tender and the veggies ready. This recipe will take most of your day, so start in the morning, or prepare the roast in the slow cooker the night before making. I enjoy with some fresh white rice or egg noodles, or just a crusty bit of bread.

Ingredients:

• 2 pound beef chuck roast
• 2 tablespoons olive oil
• 1/2 yellow onion peeled and julienned 
• 3-4 garlic cloves sliced thinly 
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 3 cups unsalted beef stock or broth
• 1-2 bay leaves
• 4 to 5 sprigs fresh thyme
• 4 to 5 fresh parsley sprigs
• 1 pounds russet potatoes peeled and cut into 2 inch chunks
• 3 carrots, peeled and cut into 1 inch pieces
• 2-3 ribs of celery cut into 1 inch pieces
• 1 parsnip, peeled and cut into 1 inch pieces
• 1/2 rutabaga peeled and cut into 1 inch cubes
• Fresh ground pepper to taste
• Minced parsley for garnish (optional)

Directions:

1. The night before, season the beef on all sides with a sprinkle of kosher salt. Place back in the fridge.
2. Remove the beef from the fridge about an hour before cooking and season with pepper on all sides.
3. In an Instant Pot set to Saute, add the olive oil.
4. Once heated, sear the beef on all sides until it is golden brown all around, about four to five minutes per side.
5. Set the beef aside on a plate and add the onions and sauté for four to six minutes until the onions are well browned.
6. Stir in the garlic and cook until fragrant, about one minute.
7. Deglaze with ¼ cup of wine and cook until it is completely absorbed.
8. Stir in the tomato paste and cook for two to three minutes or until it is incorporated into the vegetables.
9. Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
10. Add back in the seared beef. Place the lid on the Instant Pot and set to Slow Cook for six hours with the vent activated.
11. With about an hour left, add the potatoes, carrots, celery, and any other vegetables to the Instant Pot (see Notes). 
12. Return cover and cook until vegetables are tender and roast is falling apart, just holding its shape.
13. Once Instant Pot beeps, check roast. Leave Instant Pot set to Keep Warm until ready to serve.
14. Optional to serve over white rice or egg noodles and to finish with chopped parsley.

Notes:

• Tougher cuts may take an additional one to two hours, so check the progress of the roast before adding the vegetables.
• You can use any mix of root vegetables. If you’re not a fan or can’t source parsnips or rutabaga, additional carrots and potatoes will work just as well.
• This recipe was adapted from a variation that preps the roast in a dutch oven over medium heat and then finishes in a preheated 275F degree oven. If you do not have an Instant Pot or slow cooker, this version will also work.

Salt Swaps:

• Making your own braising liquid vs a prepackaged pot roast seasoning packet drastically reduces the amount of sodium allowing you to season to taste.
• Using unsalted beef broth or stock over traditionally seasoned reduces more than 1500mg of sodium in the final dish.