Multicooker – Classic Pot Roast with Root Vegetables
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1 1/2cups beef brothor chicken broth, low-sodium
  • 1cup dry red wine
  • 2tablespoons tomato paste
  • 1tablespoon Dijon mustard
  • 2teaspoons Worcestershire sauce
  • 1teaspoon black pepperfreshly ground, divided
  • 8small new potatoeshalved
  • 6medium carrotspeeled and halved crosswise
  • 4small parsnipspeeled and halved crosswise
  • 2small onionscut into 1/2-inch-thick wedges
  • 2sprigs fresh rosemary
  • 3/4teaspoon kosher salt
  • 1 chuck roastor rump roast, 2 pounds, tied if desired
  • flat-leaf parsleychopped fresh, for serving (optional)
  1. In the Multicooker, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and 1/2 teaspoon of the black pepper.
  2. Add the potatoes, carrots, parsnips, onions, and rosemary to the pot, and toss to combine.
  3. Season the beef with the salt and remaining 1/2 teaspoon black pepper.
  4. Nestle the beef into the vegetables in the pot. Cover with the lid, press [Roast], and adjust the temperature to 300°F and the timer to 2 hours 30 minutes.
  5. Cook until the beef is very tender, about 2 hours 15 minutes. Press Cancel.
  6. Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
  7. Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (if using).