The Ultimate Pot Roast Recipe | Juicy, Tender, and delicious Holiday Pot Roast
You’ve probably heard of theInstant 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!
One of my favorite comfort food meals when it gets cold outside is Pot Roast! Tender, juicy, and loaded with flavor! The gravy just pouring on top with the potatoes and veggies… MAN! It doesn’t acquire better than that lol. Let’s #MakeItHappen
Sign up at https://stamps.com/mrmakeithappen for a special offer that includes a 4-week trial, free.
postage, and a digital scale. No long-term commitments or contracts.
MY FIRST EVER HARD COVER COOK BOOK IS NOW AVAILABLE! PRE-ORDER YOURS NOW https://bestofbothworldscookbook.com/
acquire my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE “JOIN” BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show: https://www.patreon.com/Mrmakeithappen
Don’t forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books – on sale now! https://www.mihmedia.com
Knives and Cookware – https://dalstrong.com/makeithappen
Purchase Merch here – https://www.bonfire.com/make-it-happen
Music By: Website: www.MarcDBeats.com
3 – 4 lb chuck roast
2 tbs avocado oil
1 whole onion (Quartered or halved)
4 Carrots (chopped)
4 celery stalks (chopped)
1 lb red potatoes chopped
1lb yukon gold
1 cup red wine (dry)
3 cups beef broth
2-3 tbsp tomato paste
1-2 tbs beef base “better than bouillon”
2 sprigs rosemary
1 bunch of thyme
2 bay leaves
1 tbsp soy sauce
1 tbsp worcestershire sauce
whole garlic bulb
Preheat oven to 325.
Generously season your chuck roast with salt, pepper, onion powder, and garlic powder. Allow it to come up to room temperature. Heat Oil in a big pot or dutch oven. acquire the pot very hot to sear your beef. Sear on both sides for about 3-5 minutes per side or until nice crust is formed. Remove the roast and add your onions and garlic and then your wine. Reduce the wine by half and add your tomato paste and beef base. Now put the chuck roast on top of the onions. Add 3 cups beef stock and top with fresh herbs and cover. put in oven for 2 hours and then add in your vegetables for the last hour. After about 3 hours total, your roast should shred easily with a fork. (During the final 30 minutes, you can remove the lid and cook – this helps reduce the gravy and brown the roast a bit) Serve with rice, potatoes, or cauliflower mash. Garnish with chopped parsley.
Salt, pepper, garlic, onion powder
Slurry – 2-3 tbsp corn starch + 1/4 cup water (2:1 ratio – you can adjust based on desired gravy thickness)
Leave a ReplyWant to join the discussion?
Feel free to contribute!