Pot Roast with Vegetables

By by Fagor
Images
Pot Roast with Vegetables
Serves
Makes 4 servings
Ingredients
  • 2 pounds boneless chuck roast
  • Salt and freshly ground pepper
  • Garlic powder
  • 1 tablespoon canola oil
  • 3 small carrots, cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1 large onion, cut into ½-inch dice
  • 1½ cups beef stock

  • Vegetables:
  • 1½ pounds small red potatoes, cut in half
  • 8 carrots, cut into 2-inch pieces
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Kitchen Bouquet or other gravy seasoning


Procedure
This recipe was developed for the Fagor Lux Multicooker.

Generously season the roast with salt, pepper and garlic powder. Heat oil in the cooker using the BROWN function. Sear the roast on all sides until browned.

Remove the roast and add the 3 carrots, celery and onion to the cooker. Set the meat on top of the vegetables and add the stock. Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the timer for 35 minutes on pressure cook HIGH. Use the natural release method to depressurize the cooker.

Open the cooker and remove the roast to a platter and tent with foil. Remove the cooked vegetables and all but about 1 cup of stock and purée in a food processor.

Add the remaining vegetables, close and lock the lid of the multi-cooker and set the timer for 3 minutes on pressure cook HIGH. Quick release pressure and remove vegetables to the platter with the beef.

Add the puréed vegetable back into the cooker along with the Worcestershire sauce and gravy seasoning. Select the SIMMER function and stir for 2 minutes. If a thicker sauce is desired, add 2 teaspoons of cornstarch that has been mixed with 1 tablespoon of water to the sauce and simmer until sauce is thickened. Pour over roast and vegetables.

Pot Roast with Vegetables

By by Fagor
Serves
Makes 4 servings
Ingredients
  • 2 pounds boneless chuck roast
  • Salt and freshly ground pepper
  • Garlic powder
  • 1 tablespoon canola oil
  • 3 small carrots, cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1 large onion, cut into ½-inch dice
  • 1½ cups beef stock

  • Vegetables:
  • 1½ pounds small red potatoes, cut in half
  • 8 carrots, cut into 2-inch pieces
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon Kitchen Bouquet or other gravy seasoning


Procedure
This recipe was developed for the Fagor Lux Multicooker.

Generously season the roast with salt, pepper and garlic powder. Heat oil in the cooker using the BROWN function. Sear the roast on all sides until browned.

Remove the roast and add the 3 carrots, celery and onion to the cooker. Set the meat on top of the vegetables and add the stock. Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the timer for 35 minutes on pressure cook HIGH. Use the natural release method to depressurize the cooker.

Open the cooker and remove the roast to a platter and tent with foil. Remove the cooked vegetables and all but about 1 cup of stock and purée in a food processor.

Add the remaining vegetables, close and lock the lid of the multi-cooker and set the timer for 3 minutes on pressure cook HIGH. Quick release pressure and remove vegetables to the platter with the beef.

Add the puréed vegetable back into the cooker along with the Worcestershire sauce and gravy seasoning. Select the SIMMER function and stir for 2 minutes. If a thicker sauce is desired, add 2 teaspoons of cornstarch that has been mixed with 1 tablespoon of water to the sauce and simmer until sauce is thickened. Pour over roast and vegetables.