Anytime of Year Pot Roast

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I know that pot roast is generally considered a dish we make in the fall and winter months but this pot roast was SO delicious, I'm no longer labeling it seasonal! Once you gather the ingredients, it comes together easily!

INGREDIENTS

  • 1 (3-pound) chuck roast

  • Kosher salt, GARLIC SALT and freshly ground black pepper, to taste

  • 1 packet of MCCORMICK® SLOW COOKERS SAVORY POT ROAST SEASONING -OR- a beef gravy packet.

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 sweet onion, chopped -OR- if you want to be fancy, 1 cup of Cipollini onions (which is what I use but they are harder to peel and more work).

  • 1 clove of garlic, minced

  • 2 tablespoons tomato paste and 1 cup of tomato juice or 1/2 cup of dry red wine (my mom uses wine)

  • 3 cups beef stock

  • 4 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • 2 bay leaves

  • 1/2 cup of parsley, chopped

  • 1 1/2 pounds baby red potatoes

  • 1 - 2 cups of baby carrots or 4 large carrots, cut diagonally into 2-inch pieces

  • 1 package of fresh white button mushrooms (optional)

DIRECTIONS:

  • Set Instant Pot® to the high sauté setting. if using a dutch oven, set burner to high temperature.

  • Blot beef with a paper towel to remove excess moisture. Season beef with salt (to taste or approximately 1 1/2 teaspoons, 1/2 teaspoon of garlic salt and 1 teaspoon black pepper).

  • Heat oil; add beef and cook until browned, about 3-4 minutes per side. Be sure to sear all edges of the beef. Once done, remove meat from pot and set aside.

  • Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.

  • Add garlic, thyme, rosemary and bay leaves.

  • Pour in beef stock. Add tomato paste and juice -OR- red wine now. Scrape any browned bits from the bottom of the pot.

  • Add MCCORMICK® SLOW COOKERS SAVORY POT ROAST SEASONING mixed with 1 cup of water and pour into pot.

  • Set Instant Pot® to the slow cook setting and cook for 2.5 hours. If using a dutch oven, place in a preheated oven at 300 degrees for about 3 to 3.5 hours. Remember, ovens and cooking times vary.

  • At the end of the 2.5 hours, remove bay leaves. Add potatoes, carrots and if you like, button mushrooms to your Instant Pot®. If using a dutch oven, you can add your veggies in at any point.

  • Set Instant Pot® to Pressure Cook. Adjust pressure to high and set time for 25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  • Sprinkle with chopped parsley.

  • Serve and enjoy!