As the leaves start falling, slow cooked meats start to sound appealing again. I want flavors that have melded together all day and meat that falls apart in my mouth. Slow cooked pot roast is top on my list, probably because it’s so pretty with its jewel colored carrots, soft chunks of potatoes, and tender chunks of beef.
It’s a dish I’ve been making since I first started cooking on my own, either in a big Le Creuset or in my slow cooker. I wondered how it would translate to the Instapot. Would it lose flavor? Texture? Of course not!
The Instapot makes a mean pot roast. I know I’ve been blogging a lot about it lately, but it’s just my current passion. My newest love hasn’t failed me so far! The quick cooking doesn’t take anything away from the flavor. If anything, it intensifies it. Pop the pot roast ingredients in at 5 and dinner will be on the table by 6:15, maybe 6:30 if your kids are like mine and need to be heckled to get them to set the table and put their cell phones away.
If you haven’t gotten one of these Instapot pressure cookers, this pot roast recipe works just as well in the slow cooker or a pretty dutch oven. It just takes 5-6 hours instead of 1. But just think of how amazing your house will smell all day!
The different types of beef roast used to mystify me. How does top sirloin differ from tri tip roast? What to choose? The question was finally definitively answered last summer when I spent some time at the Beef Check Off Headquarters. We learned about butchering and the different cuts of beef. Then we played around with some recipe development. Now I reach for chuck roasts, the most flavorful of the cheap cuts, every time I make one of these slow roasted beef dishes. Chuck brings the most flavor to stews and to basic hamburgers too.
My secret to really amping the flavor on this pot roast is the rub. I massage the chuck roast with a dry mushroom spice rub I buy at Eataly Chicago. I was hoping to find a link for you to buy your own online, but they don’t sell it other than in person. Instead, here’s this recipe shared by Mario Batali on the Chew five years ago. If you have some dried porcini mushrooms, you’re more than halfway to the magic. Grind them in a coffee grinder, add some garlic powder, a little sugar and salt, and you’ll be on your way to beautiful pot roast. This spice rub is also incredible on steaks, and of course prime rib!
- 1 2-3 pound chuck roast
- ¼ cup of Eataly porcini meat rub
- 1 cup of peeled and dice carrots
- 2 cups of peeled and diced potatoes
- 2 cups of chicken stock
- Rub the entire chuck roast with the porcini mushroom rub.
- Peel and dice the carrots to 1 inch rounds.
- Peel and dice the potatoes to 2 inch chunks.
- Place the roast in the instapot. Add the carrots and potatoes. Pour in the chicken stock. Seal. Set to manual for one hour. OR if you're using the crockpot or dutch oven, cook on low heat for 5-6 hours.
- Serve on its own, or with buttered noodles or rice.