HOW TO MAKE CLASSIC POT ROAST
You can’t go wrong with this tried-and-true pot roast recipe. The roast beef in this recipe for Dutch oven roasting will develop an unbelievable level of tenderness and taste when cooked in the oven. On a dreary, rainy day, this pot roast is the perfect dish for a warm and inviting dinner that the whole family will enjoy.
Meaty, comforting, home-style cooking that sticks to your ribs and satisfies your appetite. Oh, and can you guess what else? It is also quite simple. A large piece of meat that has been braised all afternoon in a Dutch oven always gives the impression that quite a celebration is taking place, but in reality, there is nothing special about a pot roast at all. To cook the world’s most delicious pot roast, all you need is some time, some heat, and a nice slice of chuck meat.
THE INGREDIENTS YOU NEED FOR PREPARING TODAY’S 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 RECIPE:
4-pounds Of chuck roast.
2 Tbsp.Of kosher salt
1 Tsp.Of freshly cracked black pepper.
1 Tsp.Of Italian seasoning.
2 Tbsp.Of extra-virgin olive oil.
A large sliced onion.
6 chopped garlic cloves.
2 Tbsp.Of tomato paste.
1 Tbsp.Of brown sugar.
2 Cups.Of beef broth; you can add more if needed.
1 Cup.Of light red wine.
Fresh thyme; I used 4 sprigs.
3 peeled carrots; I cut them into 2-in pieces.
3/4 pound.Of baby potatoes – halved.
Chopped fresh parsley for serving
To ensure that the meat is fully dry, pat it with paper towels, then, if necessary, cut it in half so that it will fit into your Instant Pot. Salt should be used on the whole dish.
In the Instant Pot, bring the oil up to temperature by using the saute option. When the oil is shimmering, add the meat and continue cooking until it is browned on all sides, which should take between 10 and 20 minutes in total. Place the meat on a platter for serving.
After adding the onions to the Instant Pot, begin cooking them while tossing them regularly until they get a little bit softer, which should take approximately 4 minutes. After adding the garlic, continue cooking it for approximately a minute longer, or until the aroma becomes aromatic.
Add the red wine and reduce to a simmer. After cooking for approximately 2 minutes, or when the liquid has been significantly reduced, whisk in the tomato paste, brown sugar, 112 cups of broth, the Italian spice, and black pepper. Continue cooking.
Bring the meat back into the cooking pot, along with any liquids that may have accumulated. Add in the thyme.
Cook at high pressure for an hour with the lid firmly secured in place while making sure the vent valve is closed. After the pressure has been allowed to drop naturally, remove the cover from the pressure cooker, and then add the carrots and potatoes.
Re-seal the lid and continue the cooking process under high pressure for another 10 minutes. After allowing the pressure to dissipate naturally for thirty minutes, a rapid release may be performed if one is required.
Remove the thyme leaves and serve the meat on a big dish sprinkled with fresh parsley and accompanied by any drippings that remain in the pot.
A pot roast is really our favorite sort of dinner because it can be a bit flashy, a little homey, and it can feed a lot of people at once. Get together with the people you care about, and serve it for them!!!!
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