Today's grativibe is about soul-warming, cold weather meals made faster and easier than ever.
Douglas and I are headed toward a much more plant-based diet. For years, we have been reducing the red meat and pork in meals. It was a very conscious decision for me; for Doug it was more perhaps by osmosis until recently.
The recipe library here will always be light on beef and pork. However, I still do make these recipes from time to time, because there are some keepers that I discovered during my personal chef and catering career. And they are very much worth sharing with our more carnivore-y friends. This recipe is one of those.
Childhood Meals & Feels
One of my mom's super-powers has always been knowing how to make a roast with carrots, potatoes, and gravy. She nailed it every time - still does. Growing up, my parents prepared some great meals.
Not withstanding boiled hot dogs, which we won't discuss here. Or maybe ever. Some things should just stay in the 70s.
Back to the roast. It's winter comfort food. It's a family sitting around the table. It's the welcoming smell of your mom/grandma/aunt's house. It's home.
The Invention
That smell should be a candle scent. Although that would just leave you salivating with a growly belly. Maybe not the great idea I thought that was a minute ago. Probably no one wants a meat candle. HA!
Anyway.
The only thing that could possibly make this meal any better is a nifty little invention called the Instant Pot, the much less intimidating version of pressure cookers of yore. The Instant Pot gets this on your table and in your belly faster than oven roasting without compromising any flavor.
There's less clean-up, too. All the steps are done in the same pot. Searing, roasting, making gravy. Same pot. Yep! It's glorious.
You'll love how easy a great meal can be. Your family will love you for it, and your house will smell amazing.
So get after it, and stop Googling "meat candle".
Old-fashioned Pot Roast
Special Equipment
- Instant Pot or Pressure Cooker
Ingredients
roast
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
broth
- 2 cups beef broth, low sodium
- ½ cup cabernet sauvignon
- 1 bunch fresh thyme, reserving a small amount for garnish if desired
- 1 bunch fresh rosemary, reserving a small amount for garnish if desired
- 1 onion, quartered
- 1 tablespoon garlic, minced
vegetables
- 1 pound carrots, peeled and cut into 1" chunks
- 1 pound yukon gold potatoes, scrubbed and cut into 1 - 1 ½" dice
corn starch slurry
- ¼ cup corn starch
- ¼ cup COLD water
Instructions
- Generously salt and pepper the chuck roast.
- Quarter onions. Peel and slice carrots. Scrub potatoes. Cut carrots and potatoes into 1" pieces.
- Sprinkle roast liberally and evenly with salt and pepper.
- Instant Pot: Set to sauté setting.Pressure Cooker: Heat an 8-quart pressure cooker over medium-high heat.)
- Add half the oil to pot; swirl to coat.Add roast to cooker. Sauté each side of roast for 5 minutes, creating a nice dark brown crust.
- Add onions, garlic, herbs, beef broth, and wine. Close lid securely.
- Instant Pot: Set to high pressure; set timer for 70 minutes.Pressure Cooker: Bring to high pressure over high heat. Reduce heat to medium or the level needed to maintain high pressure; cook for 70 minutes.
- Remove from heat; release pressure through steam vent. Remove lid; add potatoes and carrots. Close lid securely.
- Instant Pot: Set to high pressure; set timer for 5 minutes.Pressure Cooker: Bring to high pressure over high heat. Reduce heat to medium or the level needed to maintain high pressure; cook for 5 minutes.
- Remove from heat; let sit for 10 minutes. Release pressure through steam vent. Remove lid.
- With a slotted spoon and/or tongs, remove roast and vegetables; place on a platter. Cover and keep warm.
- Strain cooking liquid through a fine strainer or cheesecloth-lined sieve into a large bowl. Discard solids.
- Return strained liquid to pot.Instant Pot: Set to sauté.Pressure Cooker: Place on medium high heat.Bring cooking liquid to a boil. Let boil 5-10 minutes.
- In small bowl, combine corn starch and COLD water until cornstarch is dissolved.
- While whisking boiling broth, slowly drizzle corn starch slurry to broth. Boil another 5-10 minutes until it has a thin gravy consistency.
- Serve hot gravy with roast and vegetables. Garnish each serving with fresh herb sprigs, if desired.
- Enjoy!
Bill Bauer says
I make this at least once a month in a crock pot. Same idea but cooks for 6 to 7 hours on low or 3-4 on high. I sear the roast in a cast iron pan first with olive oil. Thought about the Insta Pot but have zero cupboard space for more kitchen toys! We only use free range beef from a local rancher. It’s amazing how store bought beef will affect the joints the next day, but unfertilized grass fed, hormone free beef does not. I will make one of these this week!
Kim says
Thanks for sharing your knowledge, Bill! That's interesting about the store-bought vs grass fed beef and the differences you notice in your body. I'm sure others will find that helpful as well.
I've never made this in a crock pot, but I was wondering what the cook time would be. Do you cook the potatoes & carrots from the beginning or add them with so many hours/minutes to go?
Thanks again for your comment. Enjoy the rest of your day!