One Pot Meal, with Potatoes and Butternut Squash. Most of the Veggies that are cooked in with the Roast on the Bottom can be blended up into the gravy.
As with all meats, bring it to room temperature before cooking. It helps to keep the juices in to prevent dryness.
Every time I make a Pot Roast, I’m like… “Ohhhh! best one yet!” But this one…absolutely best one yet!
You will notice, I use very little Water/Liquid. This is because…rather than use boxed Broths…, I “sacrifice” the Onions and other Veggies that create a ton of Broth on their own, (which by the way, are also ingredients in those boxed, pre made broths). We don’t always eat those, we have others. You can Vitamix blend them into that broth to make fantastic gravy, or save them for Soup or Stew another time. You will be shocked at almost 6 cups of Broth at the end.
It does take about 10 min or so to sear the Meat well but total time start to finish is like 1 hr and 15 min total. (10 min to sear, 10 min to come up to pressure 25min to cook, and 30 min npr. Not bad!?)
Your going to cut the Roast into 3 and season it well and then Sear in Extra Virgin Olive Oil well on all sides, About 3-5 min per front and back. Less on the sides.
You will need:
3 lb Chuck Roast.
1/2 lg Sweet Onion, about 2 c coarse chopped.
2 regular Carrots chopped in 2” pieces.
2 ribs Celery cut in 2” pieces.
1 Tbsp of Shriracha Catsup *Optional. You can use plain catsup if you want or skip it. Your choice.
1/2 tsp Italian Seasoning.
1 Tbsp Lower Sodium Better than Bullion Chicken.
2 tsp regular Better than Bullion Mushroom.
Use 3/4 c of Beef Broth with 1 tsp apple cider Vinegar OR use the wine and water below.
1/2 c Red Wine and 1/4 c water-( vinegar or wine tenderizes and adds a richness like Beef Bourguignon and tenderizes) so if you don’t like Wine, substitution…Chicken Broth and 1 tsp Apple Cider Vinegar.
TO BE PUT ON TOP:
1 large Potato quartered (You can use more).
1/2 Butternut Squash quartered (More if desired)
FOR THE GRAVY:
1/2 c flour for slurry.
1/2 c milk
Mix Flour and Milk together well and set aside.
[Second option for the Slurry: you can use 1:1 cornstarch to water if you prefer it to flour and milk. So 3-4 Tbsp Cornstarch to the same amount of water. Stir well.]
DIRECTIONS:
Cut the roast in like 3 pieces and season all sides well with Johnnies Seasoning and Montreal Seasoning .
On Med HI heat, heat a large frying pan with oil in it , and sear the seasoned meat as shown above. Get it nice and browned.
Drain all but 2 tbsp fat in the pan. Pour the following liquid in the pan to deglaze.
Meanwhile….. add everything except the meat and liquid to the pot.
Add the Roast back in the pot on top of the veggies.
Deglaze the pan with the liquid, and pour it over the veggies and roast.
Set Lotus steamer on the meat with the potato and Squash on it.
Put the lid on, and Vent to Sealing.
Set manual 22 min.
NPR for 30 and QR the rest out.
Take lotus steamer out, set aside and potatoes in bowl and mash with a fork and add 2 tbsp butter and some heated cream. Set aside.
Pull the meat and set aside.
Use slotted spoon to get the carrot onion and celery out. You will be left with the broth for the Gravy.
Whisk the flour and milk together for the slurry.
Turn the pot off, and back on to sauté “More”. While stirring, add the slurry slowly to the broth and stir quickly, allow to thicken for 4-5 minutes.
