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Sweet Potato Chili
Pot Roast for A Crowd
| By : |
It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.
| Prep Time | 10 minutes |
| Cook Time | 80 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless chuck roast
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 small yellow onion thinly sliced
- 2 cloves garlic finely chopped
- 1 tsp ground thyme
- 1-1/2 cup beef broth
- 1 tbsp tomato paste
- 3 medium carrots peeled and cut into large chunks
- 3/4 lb baby potatoes
- 1 bay leaf
Ingredients
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Instructions
- Select Sauté and add the olive oil to the inner pot. Season the roast with the kosher salt and pepper.
- Transfer the roast to the pot and sauté until lightly browned, about 2–3 minutes per side, using tongs to turn the roast periodically. Transfer to a plate and set aside.
- Add the onion, garlic, and thyme to the pot, and sauté for an additional 3 minutes. Add the beef broth and tomato paste. Using a wooden spoon, mix the ingredients well and scrape any browned bits from the bottom of the pot.
- Transfer the roast back to the pot. Add the carrots, potatoes, and bay leaf.
- Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 50 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
- Open the lid, discard the bay leaf, and transfer the roast and vegetables to a large serving platter. Serve warm.
Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.
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This recipe turned out perfect. The roast was tender and looked just like the picture! I was a little nervous about using the thyme but it added great flavor!
Turned out great. Just make sure you have all your ingredients ready before you start, it goes quick once you start
Recipe was precise but definitley have everything ready, if moves fast! So delicious and so easy!
Made with 1.25 lb cut up unpeeled red potatoes, 2 cups baby carrots, 1 cup small dice Vidalia onion, 14.5 oz Muir Glen diced fire-roasted tomatoes, and 1 cup cider. No garlic or bay leaf. Rave reviews! Definite keeper!
Easy and fast! Some additions to this wonderful recipe- I used vegetable stock and a packet of dry onion soup mix to that stock for extra flavor. With or without ~ it was easy and so good! Family loved it!
This was my first IP meal and it was scrumptious. The roast (3lb chuck) came out moist and tender. The potatoes and carrots were also delicious. My first meal was a sucess!
I made this and it turned out delicious. I omitted the carrots, potatos and bay leaf. Also I did not wait the 20 minutes to release the pressure naturally, I only waited about 5 because my husband was starving. I wonder if waiting the whole 20 minutes makes the beef more tender. Anyway, I was pleased with my roast. 🙂
Very easy receipe to follow. I also added 1 onion soup packet for flavor and also tablespoon of worschshire sauce.
Super easy! Used some cheap meat and it turned out great. Definitely recommend this recipe.
good basic recipe but I have a …picky family- they didn’t like the veggies the first time I followed the recipe (to mushy, they prefer firm potatoes and carrots)
My changes…
own blend of spices,(grind my own blend of peppers, dried garlic onion and other spices)
added sliced celery(3 stalks) to onions, and cooked 2 whole carrots for flavor(removed later, pureed and added back to liquid for flavor)
i added a can of french onion soup to beef broth….
cooked the meat(over 3lbs) for 75 mins Qiick released removed and let stand…..
cut potatoes and added baby carrots to a bowl with some of the liquid from pot to thoroughly coat veggies….
sliced meat, added meat back to pot a gave a good stir and put veggies in on top of meat…. pressure cook for 5 mins and released pressure immediately when time was up..I’ve also added other veggies (frozen or fresh green beans, asparagus, or brussel sprouts with the carrots and potatoes depending on mood)
finishing…… scoop out veggies place in one dish, meat in another, reduce liquids in pot on sautee or make gravy OR just let everyone have at it stick a large ladle by the pot and yell dinner is ready
Make the recipe your own depending on your taste, like mushrooms, toss some in, for a little richness a little less beef broth and poor in some of your favorite red wine have fun with a great basic recipe.
This turned out really great , with a few little tweeks of my own but the flavor of the meat & tenderness was awesome ! i used fresh garlic an fresh rosemary along with some old bay 🙂 Thanks for the recipe 🙂
Made it with a picahna sirloin roast that is not as fatty as a chuck. Did not like the taste of the bay leaf and didnt put garlic. Came out ok