This is the most flavorful, tender pot roast I have ever had in my life. The best way to cook it is in a pressure cooker, but a slow cooker will work, as well.
What you’ll need:
- 2-3 lb beef roast
- 3 tbsps flour
- 2 tbsps olive oil
- 1 1/2 cups chicken broth (or beef, but I only have chicken lying around on a regular basis)
- 2 tbsps balsamic vinegar
- 1 tbsp garlic
- 1 tsp thyme
- 1 tsp salt
- 1/4 tsp pepper
- 3 red potatoes, quartered
- 1-2 cups baby carrots
- celery, chopped
Step 01 CP: Sprinkle roast with flour, salt, and pepper. Brown on the stove (or in the pressure cooker). Once the outside is sufficiently browned, put it in the crock pot with everything else and cook on low 6-8 hours. If you’re using a crock pot, you’re done. If you have a pressure cooker, let’s continue.
Step 01 PC: Sprinkle the roast with flour, salt, and pepper and brown it. Add everything EXCEPT the vegetables. Lock the lid and cook on “high” for 75 minutes.
Step 02 PC: Do a quick release. Add the vegetables, re-lock the lid, and cook for 5 minutes on “high.”
Step 03 PC: Let the cooker release naturally for 10 minutes. Once the time has passed, if there is still pressure, do a quick release.
Step 04 PC: Transfer everything to a serving dish, cut, and serve!
This wasn’t even a very good chunk of meat, when I bought it. Very cheap and fatty. But I used this recipe, stuck a fork in it, and it just fell apart. I believe I’ve found my permanent pot roast recipe.