Multicooker Pot Roast
Total Time:1 hour 15 minutes; 20 minutes active
Pot roast with potatoes and carrots is comfort food for many people. It can also take a few hours to slowly braise on the stove. Electric pressure cookers make it possible to have a hearty meal in under an hour and a half. Cornstarch thickens the gravy, making it gluten free, too.
- 1 tablespoon avocado oil
- 1 1/2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup onions, chopped
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 10 new potatoes, halved
- 2 large carrots, cut into 1-inch pieces
- 1 tablespoon corn starch
- Salt to taste
- Set multicooker for saute.
- Add oil to the pot. Salt and pepper the roast and place in the pot. Brown roast on both sides, then transfer to a plate. To the pot, add onion and stir. Add the stock, tomato paste, thyme and bay leaf, then return the roast to the pot. Lock and select high pressure (or stew) for 40 minutes.
- After 40 minutes, turn off the pot and let release naturally for 10 minutes. Remove the roast and put it on a plate. Add potatoes and carrots to the pot at high pressure (or steam) for six minutes. Then use quick release.
- Transfer the vegetables to platter. Strain the liquids in the pot and remove any excess fat on the surface, if needed. Take out a half cup or so of the beef liquids and let cool slightly, then whisk in the arrowroot. When smooth, stir into the hot liquids in the pot and set to saute. Stir constantly until the juices are thickened. Taste for salt and if needed, season with salt and pepper.
- Serve gravy over pot roast and vegetables.
Serve pot roast, vegetables and gravy with soft, buttered rolls or biscuits.
570 calories, 35 g. fat, 115 mg. cholesterol, 580 mg. sodium, 28 g. carbohydrate, 4 g. fiber, 36 g. protein