How to make Classic Sunday Pot Roast

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Classic Sunday Pot Roast is an simple to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
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• 3 to 5 pound beef roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 6 cloves minced garlic
• 1 to 2 cups red wine
• 2 cups low sodium beef broth
• 1/4 cup Worcestershire sauce
• 2 white onions cut into 2 inch chunks
• 1 pound baby carrots
• 1 pound red potatoes cut into bite-sized chunks
• 1 sprig fresh rosemary


00:05:52 – fast recap Classic Sunday Pot Roast recipe

1️⃣ Preheat oven to 350 degrees F. acquire a big oven safe dutch oven pot heating over high heat.

2️⃣ 00:00:28 – Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.

3️⃣ 00:00:55 – Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze pan with red wine and beef broth. Add roast back to the pot.

4️⃣ 00:01:19 – Pour Worcetershire sauce over roast and put the onion chunks, carrots, and potatoes on top of and around the meat. put rosemary sprig on top.

5️⃣ 00:01:55 – put a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. put the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

Follow this recipe as directed, but instead of searing and baking the roast in a big pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.


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