In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.
Sunday Pot Roast
- 4 lbs Pot Roast (chuck roast)
- ¼ cup good whiskey (or red wine)
- ¼ cup beef broth or water (more if needed)
- 1 tsp rosemary
- 2 bay leaves (remove before serving)
- ½ tsp salt & pepper
- 1 large onion, quartered
- 6 medium potatoes, quartered
- 1 lb bag baby carrots
slow-cooker or Instant Pot
Instant Pot (or in my case, Multi-Pot)
Coat roast in 1 tbsp of flour. Heat 1 tbsp of oil in the pan on the saute setting and then add roast. Brown lightly on all sides. Add liquid, rosemary, bay leaves, salt, pepper and onion.
Cover and cook on meat setting for 1 hour. Use the quick pressure release method, and when pressure is relieved, open (carefully) and add potatoes and carrots. Bring back to pressure and cook for 20 minutes. This keeps the vegetables from overcooking.
Gravy – I usually cheat a bit on the gravy. I remove meat and veggies, and then I take 1/2 cup of beef broth and mix with 1 tbsp of flour, stirring well. I then bring the beef juices (about 1 cup, if more, you’ll need more flour) to a boil on the saute setting and stir in the flour mixture, stirring at a boil until thickened. Then I turn the heat off and let simmer for 5 minutes (it will remain hot for that amount of time). Not as tasty as a gravy started with a roux, but it does the trick and you’ll never have lumps.
Slow-Cooker Recipe:
Optional: coat roast in 1 tbsp flour and brown on all sides in 1 tbsp oil in a skillet before adding to slow-cooker. Nice, but not necessary for great flavor.
Add roast & liquid to slow-cooker. Sprinkle rosemary, bay leaves, salt & pepper on top of roast. Add in order: onion, potatoes and carrots (this keeps carrots from overcooking). Cover & cook according to your slow-cooker directions (they vary considerably) usually 8 to 10 hours on low.
Gravy – When I use a slow-cooker, I usually cheat a bit on the gravy. I remove meat and veggies, and then I take ½ cup of beef broth and mix with 1 tbsp of flour, stirring well. I then bring the beef juices (about 1 cup, if more, you’ll need more flour) in the slow-cooker to a boil (high setting on slow-cooker) and stir in the flour mixture, stirring at a boil until thickened. Then I reduce the heat back to low and let simmer for 5 minutes. Not as tasty as a gravy started with a roux, but it does the trick and you’ll never have lumps.
The original recipe is featured in the Summer to Fall Cookbook
What’s on your menu tonight? I’m sure everyone has a favorite pot roast recipe, let’s hear it. This is the place to talk about all your favorite recipes.
Also, 0pen thread
NYCMT
Not precisely pot roast, since it is simmered without searing, but I have been doing an Austrian-style boiled beef with potatoes, carrots, turnips, and celery root in a strong clear beef stock (pressure-cooked beef neckbones, about 2 hours in the kettle pound bones to pint water at 15 pounds, just ticking over) with dill and parsley, served with horseradish and mustard. Simmered about a half hour. Wife loves it.
randy khan
Pot roast is one of my go-to dishes. I generally follow the Joy of Cooking (c. 1975) recipe, which mysteriously omits potatoes, so I add them in. No flour for the searing, cook on the stove or in the oven (personally I like to do it on the stove), bay leaves, but no rosemary, beef stock and/or red wine (but I like the whiskey idea), celery in addition to the carrots, and cloves stuck in the onion. 20 minutes of prep plus browning the meat, then you more or less walk away for a couple of hours until it’s done. And the house smells great, too.
Wag
I love our instapot. My favorite recipe is for Vietnamese style pork shoulder. I use the Anova sous vide recipe, from the Anova app, no alterations. Cook for
90 minutes. I used to do the same recipe via sous vide for 24 hours at 145 degrees, and I’ll be damned if I can tell the difference. Both are great, but the instapot wins out for convenience.
schrodingers_cat
Just made a voter registration flyer for Supah Tuesday!
schrodingers_cat
My go to pot roast/meat stew recipe is Kashmiri Rogan Josh (Kashmiri Red Meat) so called because of Kashmiri chilies which are bright red but not super spicy.
Baud
@schrodingers_cat: Good for you.
JPL
@randy khan: Although I like left over sweet potatoes, I’m not big on reheated white potatoes. With pot roast you always want leftovers so leaving the potatoes out is fine with me.
Another Scott
Entertaining recipe for “Rhode Island Pizza Strips” at Wonkette – People are monsters… It is not that hard!.
Cheers,
Scott.
Another Scott
@schrodingers_cat: Excellent!
Cheers,
Scott.
Miki
My IP Pot Roast is similar to yours, but it uses thyme instead of rosemary, and includes 2 tbsp balsamic vinegar and more broth. My recipe cooks the meat 75 minutes before adding the veg, and only cooks the veg for 5 minutes with a 10 minute natural release. Gravy is made in the pot after everything has been removed, with a cornstarch slurry then some butter stirred in once desired consistency is reached.
I used to make pot roast in the oven but it was almost always dry and tough. Slow cooker was good, but took too damn long. The IP version is the best evah.
lamh36
Today’s new meal prep for the week…Honey & Soy glazed Salmon
https://twitter.com/psddluva4evah/status/1221578405952524292
prostratedragon
Chuck roast with black pepper, rosemary or other herbs, well seared in bottom of a heavy dutch oven-type thing with no flour, only kosher salt sprinkled on the bottom of the pan; add onion and celery, then liquids –broth, black beer (I prefer porter, but Guinness works well also), and a splash of one’s favorite vinegar, being sure to get some of the last on the cartilage– up at least halfway to the top of the meat. Braise in the covered dutch oven for ~3 hours at 300F. I usually add rutabaga after an hour, and turnips then or a little later, maybe carrot or parsnip. Be sure it doesn’t dry out; add more water as needed. I don’t do gravy, as the juice is usually concentrated and wonderfully slurpy. Been meaning to try blending in some of the roasted veggies, but haven’t yet. Potatoes on the side.
prostratedragon
@prostratedragon: Actually I did a tasty pork shoulder once in much the same way, but with a little brown sugar and maybe more spice than herbs. Same vegetables.
JMG
The instant pot is one of the inventions of our consumer culture that actually is of great benefit to consumers. Alice makes great risotto, pulled pork and boeuf bourgignon. Also a pork and tomatillo stew that’s pretty great. An added bonus is that there’s enough of the stews to freeze and let us eat them later. The boeuf we thawed out this week after several months in the freezer and the mushrooms came out still moist and tasty.
Jeffro
I’m totally saving this recipe, TaMara – thanks!
I was feeling a little ambitious this week, so I pulled 4 recipes out of my folder* to make:
I will whip up the avocado thing tomorrow but the rest has to wait ’til later in the week!
*I’m trying to use up all the recipes I have printed and stashed over last year, and to not print any more until the folder’s empty. It’s the recipe version of what I’m doing with all these books in my ‘to-read’ pile :)
JPL
Company is coming on the fifth of February so I need ideas for a late arrival supper. Probably nothing to heavy. The rest of the visit, I’m going to make goulash, the NYTimes chicken and olive recipe and a pork dish. The best invention to me is the sous vide. You can cook pork perfectly
edit.. any ideas must be gluten free and dairy free.
Mary G
Here’s how little I know about cooking – my mom always made gravy with flour shaken up in a jar of water and though I had heard of roux, I didn’t know it was for gravy. I mostly eat sandwiches and things that don’t need hand strength, but I love pot roast and will get one to make in the slow cooker – it’s such a great winter dinner.
Miki
@JMG: You might like this Chicken Chili Verde recipe from Serious Eats.
randy khan
@JPL:
Although I can’t really understand not liking leftover potatoes, the best thing about the potatoes in a pot roast is that they soak up a lot of the juices, so they really don’t taste like white potatoes.
schrodingers_cat
@lamh36: Nice!
schrodingers_cat
@JPL: Tacos. You can serve corn (for the gluten free option) have several fillings fish, shrimp, beef, chicken, black beans etc. Some salsas, radish and cabbage as condiments.
WaterGirl
@randy khan: No kidding! Even the leftover carrots are yummy. Maybe I will make pot roast tomorrow.
JPL
@schrodingers_cat: I might do something like that. A fish or vegetarian option would not be so heavy they couldn’t sleep.
JPL
@WaterGirl: Left over carrots are yummy.
WaterGirl
@JPL: I also make tacos for my friend who often eats gluten free and dairy free . Corn tortillas and meat and all the other ingredients are in separate bowls, so she can eat what she likes.
Other people can choose cheese or sour cream and whatever they like. Plus, it’s not really time sensitive. Make the meat, cut up all the rest of the stuff, and it doesn’t matter what time they arrive.
JPL
OT.. It’s actually a warning about trump’s tweets to come. The NYTimes has an article about Bolton’s book and what it might have in it. Long story short they all lie, from Barr, to Mulvaney to trump himself.
NotMax
Been patiently waiting for a cooking thread. Cookie makers, how to ensure you get some before they all get gobbled up. :)
re: Instant Pot
Was VERY happy with this brisket preparation in the Instant Pot. Oh,and check out the tip (foil pouches!) for keeping the veggies from becoming mush without having to stagger coking time included here.
Also came across something unusual when it comes to the Instant Pot, a so-called tonic to treat colds.
Cheryl Rofer
If you don’t like warmed-over potatoes, grind everything up into hash and fry it. With an egg on top.
JPL
@Cheryl Rofer: That works.
did you see the NYT post about Bolton? Why doesn’t he just go on the Today show.
ziggy
I can’t recall where I got the idea, but I’ve been making pot roast and stew forever this way–use a patcket of beefy onion soup mix and a can of V-8. Usually stew, a chuck roast used to be really cheap, now the good pastured beef I really like is much cheaper as stew meat. Stew in Instant pot–18 minutes plus 4 minutes with the vegetables and a natural release. I’ll have to try some fresh thyme and red wine next time. For some reason rosemary gives me bad insomnia! crazy, but I’ve tried it many times with the same result.
dexwood
You cook with the “good” whiskey? Sipping works better.
WaterGirl
@NotMax:
That is excellent!
BGinCHI
I’ve held out against he Insta Pot as I’m so used to my crock pot and oven roasting. But damn, the time you all are saving with it is really making me feel tempted.
I made a fab eggplant parm last night, which I hadn’t made in years. Baked the eggplant, and no bullshit ingredients, so it was delicious and healthy. Here’s the recipe.
WaterGirl
@BGinCHI: I felt better the other day when someone pointed out that even if it only takes 20 minutes to cook the meat, or whatever it is,, it can take up to an hour for it to get to the pressure that’s needed before the 20-minute cooking period starts.
ziggy
@BGinCHI:
You’ve got to get one! I held out for a while, but when I realized I could come home from work, prep a meal like stew or chile, and have it ready to serve in less than an hour I was sold! Love, love that thing, even if half the settings seem useless to me.
Does anyone have a great recipe for roasting chicken quarters (legs)?
Gin & Tonic
@Another Scott: Those things are *everywhere* in RI. They are inescapable. To me, they are also inedible, but that puts me in a small minority.
NotMax
@WaterGirl
An hour? Nyet.Might take as much as 10 – 15 minutes to get up to pressure (depends on the recipe and if you’re using any frozen items). Really, though, no longer than the time it takes to preheat an oven.
CarolPW
Put a cassoulet in the oven this afternoon. Finished the duck confit for it two weekends (so it could age, ripen, mellow or what ever the heck it is supposed to do) and started assembling the cassoulet Friday. Looking forward to eating it in about an hour.
schrodingers_cat
It was India’s 71st Republic Day today. The guest of honor was Bolsanaro. But the real heroes were the anti CAA-NRC protestors. Protesting in record numbers against the RSS onslaught against the Constitution of India.
Human chain in Kerala over 600km long
Shaheen Bagh in Delhi
Obligatory Giant Military Cat in the Republic Day Parade
Another Scott
@NotMax: I’ve got the 3 quart IP, and I’ve only used it for (dry) beans, but I think WG makes a good point. If you don’t consider the pressurization and depressurization times, you’re going to be wildly disappointed by the real-life cooking times for the thing.
Still, even with those times, less than an hour is better than simmering beans for half a day on a stove-top!
My $0.02.
Cheers,
Scott.
ziggy
@WaterGirl:
I’ve never had it take more than a few minutes to get up to pressure. (Maybe 8 minutes at most?). But then I pre-brown the meat, and heat the liquid in that pan, so everything is pretty hot going in. It does take a bit to drop the pressure if you don’t do a “quick release”. Perhaps adding 10 to 15 minutes to total cooking time for pressure build up and release, not much.
Another Scott
@schrodingers_cat: Giant Military Cat has no shadow!!
:-)
Cheers,
Scott.
NotMax
@Another Scott
Even taking into account the pressure up and down times, it’s fast. Big pluses are that it is for all intents and purposes set and forget cooking, and almost always there’s but one pot to clean when done.
?BillinGlendaleCA
@JPL:
Well, there’s a shocker. //
NotMax
@Another Scott
Yeah, as it’s only me I have the 3 qt. model as well. It’s been an FSMsend and made me a more comfortable cook when it comes to complicated dishes. No more standing and futzing around with multiple burners, pots, skillets and ovenware. Picked up a second insert pot so can quickly make rice, noodles or suchlike in the IP after a stew or main dish is cooked.
WaterGirl
@NotMax: Someone here in the last week said it was an hour to get the pressure up. Maybe on a recipe thread, but I’m not positive.
NotMax
@WaterGirl
All I can say is that is not so. If it is taking that long then something is very wrong, like the silicone sealing ring is not sitting right or in need or replacing (replacement rings are super cheap). Or maybe something starchy built up around the pop-up button and that just needs cleaning.
NotMax
@NotMax
Or possibly they purchased an inferior off-brand.
WhatsMyNym
@NotMax: @WaterGirl:
I more used to stove top pressure cookers, but those seal rings don’t last more than a couple of years and need to be kept clean.
From Instant Pot
NotMax
@WhatsMyNym
And not in the least complicated to pop it out and replace.
karensky
I use my mom’s addition of a whole dried clove inserted into an onion quarter as an added flavor punch. She left the planet in 1998 and I have been using it since 1866✌?
mrmoshpotato
Mmmm roasted pot.
Making a garlic cream sauce here with chicken to go over rigatoni.
Sab
@schrodingers_cat: Might you share?
I am making Mexican pulled beef recipe (Machaca) where I boil the roast for several hours. Then I shred (pull) the meat with a fork, and then recook it with finely chopped red and green bellpeppers and a whole head of garlic. And possibly some herbs, like oregano and cumin.
We serve it many ways, over rice, or wrapped in a tortilla with fixings like chopped green onion, tomato salsa, grated cheese and sour cream.
Could probably do it faster in an instapot, but in Ohio in winter I always welcome a chance to heat up the kitchen (we keep the house really cold.)
Also pressure cookers have always scared the crap out of me. My mother (died at 84 in 2012) always had one and used it a lot. 60 years into her marriage her original pressure cooker with the original rubber sealer still worked well, but she always herded us kids out of the kitchen when she released the valve. Only thing in cooking she never let me watch.