Braised Pot Roast
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
2:20 hours
Ingredients
-
3 lbs thick cut chuck roast, cut in half
-
2 tsp salt
-
1 tsp ground black pepper
-
1 tbsp olive oil
-
1 medium onion, diced small
-
1 stalk celery, diced small
-
1 tbsp chopped garlic
-
1 bay leaf
-
1 tbsp tomato paste
-
4 sprigs thyme
-
4 medium red potatoes, quartered
-
10 baby carrots, peeled
-
½ cup red wine
-
2 cups beef stock
Directions
Select the BRAISEMAX preset, increase cooking time to 20 minutes, and press START.
Season beef with the salt and pepper. Once preheated, add the oil and meat, and sear the meat on all sides. Remove and set aside when browned.
Press the Stir button to select STIR HIGH. Add the onions, celery, garlic and cook 3-4 minutes.
Once it automatically switches to simmer, increase cooking time to 2 hours and press Stir button to select STIR OFF. Add the meat back in with the thyme and bay leaf, cover and let braise for 1 hour before adding the carrots and potatoes.Remove when done, slice and serve with potatoes and carrots.