Set It And Forget It Pot Roast Food

3-PACKET POT ROAST RECIPE

Steps:

• Place roast in the slow cooker (I use a 6 quart).
• In a mixing bowl mix 3 packets with 1 cup beef broth and pour over roast.
• Cover with the lid and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
• Remove from slow cooker and discard any fat and shred.
• To thicken gravy, if desired, in a small measuring cup mix 3 tablespoons of corn starch and 1/4 cup of water. Turn the slow cooker to high and pour the slurry in. Stir until combined. Place shredded roast back into the slow cooker and allow to thicken (about 30 minutes).
• If you want to sear the roast first, turn Instant Pot on Saute. When hot, add 1 tablespoon of vegetable oil and coat the bottom. Add in roast and brown on all sides. (Cut roast in half if larger so it will fit nicely into Instant Pot) - Optional
• Press "Cancel" and pour beef broth into the bottom of the instant pot and remove any browned bits with a spatula (being sure to get under the roast too). I use a 6 Quart (If using a larger IP add the appropriate amount of liquid called for the size IP you are using).
• Sprinkle all 3 packets over the roast.
• Place on lid and make sure valve is in sealing position. Press "Manual Pressure" for 90 minutes.
• Do a "Natural Pressure Release" for 15 minutes and then open the valve to release the remaining pressure manually.
• Remove the lid and remove the roast to a serving plate.
• To thicken gravy add 3 tablespoons of cornstarch to ¼ cup cold water and stir until dissolved. Pour cornstarch slurry into the Instant Pot and turn to saute. Simmer for 5 minutes to thicken.
• Shred or slice roast and return to Instant Pot once the sauce has thickened.

SET-IT-AND-FORGET-IT POT ROAST

Steps:

• Preheat the oven to 300 degrees F.
• With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
• Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
• Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
• Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.