This is a fabulous recipe for anyone looking for a really quick and hearty family meal. It has only a few ingredients and the pot roast will melt in your mouth. Last night during my dinner I think my husband said ”this is SO good” at least 5 times in between mouthfuls : ) I just love it when a recipe is turns out to be a crowd pleaser.
What you need:
3-4 lb chuck roast
salt and pepper
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 tsp dried parsley
2 tsp brown sugar
1 small yellow onion
1 pint of Guinness stout beer
1 cup of peeled and chopped carrots
I made this in 45 minutes from start to finish in the instant pot but you could very easily do it in a a slow cooker if you wanted to let it cook during the day while you did other things : ) The first thing to do is make a rub with about 2 tsp salt and pepper, rosemary, thyme, parsley, and brown sugar. Rub it all over the roast and let sit while you prepare everything else. Add a drizzle of oil and butter to the instant pot set on the sauté setting and throw in your diced onion and chopped carrots. Stir around for a few minutes until they begin to wilt. Add about 1 tsp of salt and pepper to the mixture and let some color develop on the onions. Move them to the outer edges of the pot and add your chuck roast searing for a few minutes on each side. Next pour in the pint of beer until it covers the top of the meat, drink whatever is leftover : ) Set your instant pot to pressure cook for 40 minutes and then slow release.
*I served this with a vegetable mash of rutabaga, turnip, and yukon gold potato. What I made was reminiscent of a Colcannon. I like to put equal parts cabbage, leeks, rutabaga, turnip, and potato into a pot of boiling water and cook until everything is soft. Drain the water and add a few tbsp of butter and salt to taste, mashed to your desired consistency. Really good and fairly low in carbs.
Don’t forget to drizzle some of the pot roast pan juices on top of everything for a yummy gravy.