Pot roast in a slow cooker

Votes: 4

Time: 2 hours.
Complexity: easily
Servings: 6-8

Pot roast is a popular American dish of stewed meat and vegetables. Pot roast is typically prepared using a tougher cut of beef, seared until crispy, and then simmered in wine or broth with vegetables and spices for a long time. The meat then becomes very tender and releases all its delicious juices into the gravy, which is equally delicious. Vegetables commonly used in pot roast include carrots, small potatoes, onions, and celery. A slow cooker makes the whole process much easier. Firstly, it means fewer dirty dishes, and secondly, the meat cooks much faster.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 piece of beef shoulder-neck weighing 1.8 kg.
1 tbsp. l. olive oil
1/4 cup tomato paste
4 cloves garlic, crushed
3 tbsp. flour
1.5 cups dry red wine
1.5 tbsp. mushroom or beef broth
16 small red-skinned potatoes (about 700 g)
4 large carrots, cut diagonally into 5cm pieces.
3 large stalks of celery, diced
1 large sprig of fresh rosemary
1 large sprig of fresh thyme
2 large onions, trimmed at both ends and cut in half
Special equipment: Instant Pot® 6L Multi-Cooker.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, tomato paste, garlic, flour, red wine, bouillon, potato, carrot, celery, rosemary, thyme, onions

Cooking the dish according to the recipe:

Season the meat generously with salt and pepper. Set a 6-quart multicooker to high heat. Heat the oil, add the beef, and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the multicooker, add the tomato paste and garlic, and stir. Add the flour and stir to form a thick paste. Stir in the red wine and bring to a boil. Cook until slightly thickened, about 3 minutes.
Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon of salt, and a generous pinch of pepper. Add the beef to the sauce, and arrange the onions on top or around it, where they will sit best. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 1 hour and 15 minutes.

Once the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Let the beef sit in the sauce for 10 minutes.
Remove the herbs from the sauce and transfer the meat to a cutting board. Slice across the grain and place on a large serving platter. Pour the sauce over the meat and top with the vegetables.

Categories:

recipe / Multicooker / Main courses / Meat / Vegetables and mushrooms / Soups / Thick soups and stews / Food Network - recipes / American cuisine

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