Pot roast is a classic comfort food that is loved by many. It’s a hearty and satisfying meal that’s perfect for cooler weather, and it’s easy to make in a multicooker. In this article, we’ll share the ultimate multicooker pot roast recipe that everyone will love, along with some tips and tricks to make it even better.
Pot roast is a traditional dish that has been enjoyed for generations. It’s a perfect meal for those chilly autumn or winter days when you want something warm and comforting to eat. This recipe is perfect for families or groups of friends, as it serves 6-8 people. It’s also great for leftovers, which can be reheated for lunch or dinner the next day.
To make this recipe, you will need a few basic ingredients.
First, you’ll need a 3-4 pound chuck roast. This cut of meat is perfect for pot roast, as it is flavorful and becomes tender when cooked low and slow. You’ll also need some olive oil for searing the roast, an onion and garlic for flavor, beef broth and red wine for liquid, tomato paste for depth of flavor, bay leaves, thyme, and rosemary for seasoning, salt and pepper for taste, and some vegetables such as carrots, potatoes, and celery.
The first step in making this recipe is to sear the chuck roast
This step is important as it adds flavor to the meat and helps to seal in the juices. To sear the roast, set the multicooker to sauté mode and add the olive oil. Season the roast with salt and pepper and sear it on all sides until browned. Remove the roast from the multicooker and set it aside.
Next, add the chopped onion and minced garlic to the multicooker
Then, sauté until the onion is translucent. This step is important as it adds flavor to the broth and vegetables. Add the beef broth, red wine, tomato paste, bay leaves, thyme, and rosemary to the multicooker and stir to combine. This mixture will create a flavorful broth for the pot roast.
Return the chuck roast to the multicooker and spoon some of the liquid over the top
Add the carrots, potatoes, and celery to the multicooker around the roast. These vegetables will cook in the flavorful broth and become tender and flavorful.
Close the lid of the multicooker and set it to high pressure for 60-70 minutes
Once the cooking time is up, allow the multicooker to release pressure naturally for 10 minutes before using the quick-release valve to release any remaining pressure. This step is important as it allows the roast to continue cooking in the residual heat and helps to tenderize the meat.
Once the pressure has been released, remove the roast from the multicooker
then, let it rest for 10-15 minutes before slicing. This step is important as it allows the juices to redistribute and helps to keep the meat moist and tender.
Serve the pot roast with the vegetables and the remaining liquid from the multicooker
The broth can be used to make a gravy, or you can serve it as is for a more rustic meal.
Some tips and tricks for making the ultimate multicooker pot roast include adding additional seasonings to the pot roast, such as garlic powder or paprika, to suit your taste. You can also add additional vegetables to the pot roast, such as mushrooms or parsnips. If you prefer a thicker gravy, you can remove the vegetables and set the multicooker to sauté mode to reduce the liquid.