The best part of cooking for people you love, is those people loving what you cook. For cooks and chefs, the kitchen is our “stage.” For me, it’s where I am able to express my creativity. As a CEO, being creative isn’t necessarily the biggest skill I use in my day to day. It’s certainly a part of the equation, but practicality, objectivity, and the ability to identify a vision are certainly more used abilities. So, it’s nice to have a place to express this side of my brain on a daily basis.
My husband, Keith, is at his core a meat and potatoes eater. He’s adapted his diet to include a wide variety of vegetables (which he does enjoy) because he wants to be healthier. Over the years, I’ve cooked a number of beef pot roasts for us – experimenting with flavors. I’ve cooked my mom’s version of pot roast with carrots and potatoes, as well as his mom and family’s version stuffed with onions, garlic and served with rice and gravy. This version – which Keith enthusiastically exclaimed is his absolute favorite – I made in the Instant Pot, which has so changed the way I am cooking on a day to day basis. This inexpensive and easy to use device is truly making an extraordinary difference in my cooking – mostly because it allows you to cook dishes that would normally take hours and hours to cook a possibility even on a work night. Let’s face it, when I am considering options for meals, I am rarely cooking those which have an extended cooking time. This device changes that perspective completely. If you’re considering an Instant Pot (which I guess I should mention is an electric pressure cooker) and have any questions, concerns or would like advice on which model to purchase, please let me know. I’m happy to help! And, if you do have an Instant Pot, try this recipe and let me know if you enjoy it as much as Keith and I did! Bon appetit!
Keith's Favorite Pot Roast Ever
- 2 - 3 lb. Beef Chuck Roast
- 1 Medium Onion, diced
- 6 Garlic Cloves, finely chopped
- Salt and Freshly Ground Pepper to Taste
- 1 tsp. Herbs de Provence
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 2 tbsp. Tomato Paste
- 1 c. Beef Broth
- 1/2 c. Red Wine (something you would drink - I use a Cabernet Sauvignon)
- 2 tbsp. Worcestershire Sauce
- 1 lb. Mushrooms, quartered or thickly sliced
- 1/2 lb. Carrots, sliced in thick 2 inch chunks
- 1 1/2 Baby Red or Gold Potatoes
- Step 1 Set out the beef for around 15-30 minutes in order to allow to come to room temperature. Season the meat liberally with salt and pepper.
- Step 2 Press the saute button the Instant Pot. Add the butter and olive oil. Once the butter is melted, add the beef and sear on each side – approximately 2-3 minutes per side. You’ll know the beef is ready to be moved when it pulls easily from the pan.
- Step 3 Once the beef is seared on all four sides, remove and set aside. Add the onions, scraping the brown bits with a wooden spoon from the Instant Pot liner as the onions cook. Cook the onions until translucent – approximately 3 minutes. Then, add the garlic, continuing to scrape the brown bits from the bottom of the liner, for another minute or so.
- Step 4 Then, add the tomato paste and worcestershire sauce, stirring constantly for approximately one minute.
- Step 5 Add the Herb de Provence, red wine and beef broth, stirring to combine. Then, return the beef to the Instant Pot, including any juices left in the plate.
- Step 6 Press the cancel button on your Instant Pot, and then press the Manual button and set the timer to 50 minutes on high. The Instant Pot will establish the pressure and then the timer will begin to display the 50 minutes.
- Step 7 Once the 50 minutes are complete, press “Cancel” and carefully release the pressure manually using the valve.
- Step 8 Then, remove the Instant Pot lid, and add the mushrooms, carrots and potatoes.
- Step 9 Close the lid and pressure cook manually on high for an additional 10 minutes.
- Step 10 When cooking is complete, press “Cancel” and manually release the steam pressure using the valve.
- Step 11 Enjoy!