Soul-warming, cold weather meals faster and easier than ever.
The recipe library here will always be light on beef and pork. However, I still make these recipes from time to time. 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 old fashioned pot roast 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. A family sitting around the table. The welcoming smell of your mom/grandma/aunt's house. It's home.
The Invention... Nevermind.
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.
Oh. I just googled it and discovered more than candles. 😳 HA!
The only thing that could possibly make this meal any better than Mom is 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".
- 3 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 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
- 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
- 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.
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