Six years ago, I was searching for a pot roast recipe. I had tried a couple, but I was looking for one that did not have celery or potatoes in the ingredients. Our family likes to have mashed potatoes on the side with our meats, and rather than adjust a recipe I found, I was really hoping that I could find one that didn’t use either.
Enter Pioneer Woman!!
Many of you have probably heard of her, but if you haven’t, I encourage you to go visit her and check out all of her delicious recipes. This one is my old-time favorite though, but today I have adjusted it so that we can cook it in our Pampered Chef Quick Cooker!
Our Quick Cooker is a pressure cooker, just like an Instant Pot. Ours has a six-quart capacity, 16 pre-programmed settings. The body stays cool, and I love that the handles are on the bottom, which makes it very easy and safe to carry to the dinner table. It can also function as a slow cooker!
The first time I made this recipe, I did it exactly as stated. It was easy, but it definitely takes a long time to cook. Doing it the way I did cut the time by more than 50%, which is great when you decide you want pot roast for dinner, but it’s 2:00 PM already! I hope that you will love this recipe as much as I do. Okay let’s jump right in!
Please Note: The recipe ingredients and directions here reflect the changes I made in order to cook this in the Quick Cooker/Instant Pot. I will provide the original recipe and link below my video.
What you’ll need:
- 2.5 to 3-pound chuck roast
- 2 tbsp olive oil
- 2 onions, cut in half
- 6-8 whole carrots, unpeeled
- 1 cup red wine (can sub beef broth)
- 3 cups beef broth
- 2-3 sprigs rosemary
- 2-3 sprigs thyme
Cut your onions in half, wash and slice your carrots into 2-in pieces.
Cut your chuck roast into several pieces. You don’t have to do this; it’s just how I like to do it. If your chuck roast fits in your pan, you can certainly leave it whole. Season with salt and pepper.
Set Quick Cooker to SEAR, heat oil. Add onions to the pot, lightly browning them on both sides. Remove onions, set aside.
Next, add carrots into the pot, just for a minute until they’re very lightly browned, remove and set aside with onions.
Sear your roast on all sides until browned. Remove and set aside.
Add 1 cup of wine (or beef broth if you’re subbing with that) to the pot to de-glaze. Be sure to scrape up all the goodness!
Turn off SEAR. Add roast back to the pot, along with three cups beef broth. Add onions, carrots, rosemary and thyme.
Cover Quick Cooker, set to BEEF/PORK, 55 minutes, Press START.
That’s it! The hardest part was waiting for this delicious meal to be ready. It did not take long to come up to pressure, about 12 minutes and then another 55 minutes to cook. I let it natural release for 10 minutes, and I probably could have let it go more, but we couldn’t wait. The meat was so amazingly tender!
If you enjoy pot roast like we do, I promise you will absolutely LOVE this!!
My recipe video is at the bottom of this post, along with link to this wonderful recipe.
Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!
Link to original recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a10342/pot-roast-recipe/