Go Back
Best Beef Pot Roast and Potatoes
Print

Best Beef Pot Roast with Potatoes

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 lb boneless beef chuck roast or shoulder trimmed
  • salt and ground black pepper to taste
  • 2 tbsp. olive oil
  • 1 large yellow onion chopped
  • 3 garlic cloves minced
  • 1 14.5 oz can beef broth
  • ¾ cup dry red wine
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 lbs Yukon Gold potatoes scrubbed and cut into 1 ½ inch chunks
  • 6 carrots pealed and cut into 1 ½ inch chunks (we omitted)
  • 1 bay leaf

Instructions

  • Season beef generously all over with salt and black pepper.
  • Heat olive oil in your MultiPot and set to Sauté. Cook beef in hot oil until browned on all sides, 5 to 7 minutes per side. Transfer to a plate.
  • Sauté onion and garlic in the remaining hot fat until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the pot to deglaze, using the flat edge of a wooden spoon to scrape any browned bits of food and the bottom of the pan.
  • Return beef to the pot; add thyme and rosemary.
  • Lock MultiPot lid in place, turn steam vent handle to Sealing, and select Meat/Stew. Cooking on High Pressure 45 minutes. let pressure release naturally, Remove lid.
  • Add potatoes, carrots, and bay leaf to the pot.
  • Lock MultiPot lid in place, turn steam vent handle to Sealing, and cook on High Pressure for an addition 4 minutes. Turn steam vent handle to Venting to quick-release pressure. Remove lid.
  • Discard thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.