Pot Roast – husband style
You know this no processed food craze? I’m all about it! In fact, I think its a little funny. I thinks its awesome people are finally learning to eat this way, but growing up in an Italian household, I did’t know anything different! We never ate anything out of a box or a can (unless it was canned beans or something for a recipe). I didn’t have boxed mac n cheese until I went to college. No joke.
Anyway, I think eating fresh, non processed foods is the way to go! Its so much better for you!. BUT..you now how I say that certain recipes have to be done a certain way because that’s just how I’ve always done it? Well that little notion applies here. Except, this is the pot roast recipe my husband grew up on, and he taught me. This is the one I’ve made for years.
So remember when I said no stuff from a can? Well guess what? We need some stuff from a can and a few other things! But…I promise this one is worth it. The meat and veggies are so good. The kids love it too. For this recipe I use the Instant Pot. It only takes about 90 minutes (not including time for to come to pressure)! I love mine!
You can get one here: https://amzn.to/2uGGWzl or here: https://amzn.to/2GuDDwy
Yes, pot roast in about 90 minutes! The veggies are tender and the meat just falls apart. It makes a very tasty gravy, so I serve it with buttered pasta or egg noodles. That way, you can spoon some of the sauce over the pasta. If you don’t have an Instant Pot, you can make this one in the slow cooker for about 8-10 hours. I like to sear the meat first. usually you can do this in both the crockpot and Instant Pot on a saute function. If you don’t have that capabilty, just sear the roast on the stovetop before putting it in the crockpot. The veggies will be soft. If you prefer a firmer vegetable, add the veggies after one hour of cooking (you may have to wait for the Instant Pot to come back to up to pressure). For me, soft veggies kinda go with the territory for Pot Roast, so I don’t mind.
*Keep in mind this recipe requires time for the Instant Pot to come to pressure and time for the Instant Pot to release pressure.
This is a surefire winner!
Bonus! I buy about a 3 pound pot roast for two reasons:
- That’s about the biggest I can fit in my Instant Pot.
- Leftovers!
So about those leftovers…
The leftover pot roast, veggies and sauce make the BEST beef and barley soup the next day. And it could’t be easier! Trim any fat from the meat. then just chop your leftover meat and veggies. Dump the meat, veggies and leftover gravy in a nonstick saucepan. Add 1 carton of beef broth. Bring it to a boil. Then add 2 cups of quick cook barley. Drop the heat to a high simmer. Cook for about 15 minutes. Season with salt and pepper. The barley will thicken the soup so if you like a thinner soup add another cup or two of water or beef broth. Done! Two dinners in one!
Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3 pound chuck roast/ pot roast
- 4 carrots chunked
- 4 medium potatoes quartered
- 1 small onion quartered
- 1 can golden mushroom condensed soup
- 1 packet dried onion soup mix
- 1/2 cup water
- 1/2 cup red wine
- salt and pepper
Instructions
- Heavily season tour post roast with salt and pepper.
- In a large measuring cup, wisk together the wine, water, soup and onion mix. Set aside.
- Set your Instant Pot to saute and add 2 tablespoon of olive oil. Add the meat and brown on both sides. about 5 minutes per side.
- While the meat is browning, get the carrots, potatoes, and onion ready. I like to leave things a little chunky.
- Once the meat has browned, remove it from the Instant Pot and turn it off. Add the vegetables. Give them a quick stir. Add the liquid mixture. Add the roast back to the Instant Pot ( plus any collected drippings). Place it in top the veggies (you can put the meat first and veggies in top if you like.)
- Seal the Instant pot and set it to manual pressure for 90 minutes. Do a natural pressure release (about 10-15 minutes).
- Remove the roast to a serving dish. Pile the veggies around it and pour some of the sauce around the met and veggies.
- Serve with buttered pasta.
