Yankee Pot Roast
This hearty Yankee Pot Roast features tender, slow-cooked beef with savory vegetables, perfect for cozy family dinners and comforting meals.
Ingredients
Main ingredients
- 3 lbs Beef chuck roast
- 2 tablespoon Olive oil
- 1 cup Beef broth
- 1 cup Red wine optional
- 3 Carrots peeled and cut into chunks
- 3 Celery stalks cut into chunks
- 4 Garlic cloves minced
- 1 Onion chopped
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 tablespoon Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
Instructions
Instructions
- Heat olive oil in a pressure cooker over medium-high heat. Brown the beef chuck roast on all sides, about 5 minutes per side.
- Remove the roast and set aside. Add onion, garlic, carrots, and celery to the cooker and sauté for 3-4 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Return the roast to the pot. Add beef broth, red wine, Worcestershire sauce, rosemary, thyme, salt, and pepper.
- Secure the lid and cook under high pressure for 75 minutes.
- After cooking, use natural pressure release for 15 minutes, then quick release remaining pressure.
- Remove the lid carefully, and transfer the roast and vegetables to a serving platter.
- Optional: Thicken the cooking liquid with a slurry of cornstarch and water over medium heat to make a gravy.
- Slice the roast against the grain and serve with the vegetables and gravy.
- Enjoy your hearty and flavorful Yankee Pot Roast!
- Store leftovers in the refrigerator for up to 3 days.
Notes
Use fresh herbs for best flavor. Adjust seasoning to taste. This dish pairs well with mashed potatoes or crusty bread.