Pot Roast with Potatoes, Carrots, and Onions
Step By Step Tutorial:
Pot roast is one of those meals usually reserved for Sundays due to the long cooking time to make it tender and flavorful. With the right equipment and know how, you can make pot roast a weekday meal that takes just a little more than an hour to complete!
1 - Grass-Fed Chuck Roast - 2 to 3 lbs
8 - 10 medium sized Organic Red Potatoes
4 medium sized Organic Carrots
2 small or 1 large Organic Sweet Yellow Onion
4 - tbs of Grass-Fed or Organic Butter - Melted
2 - tbs of Organic Better than Bouillon - Beef Base
2 - tbs of Roasted Garlic Paste (recipe below on page 2)
6 cups of filtered water
2 - 4 tbs of Olive Oil
Salt and Pepper to taste
Pre-heat your oven to 375 degrees
Step 1 - Slice onions, carrots, and potatoes and place into a bowl. Add melted butter, roasted garlic paste, salt and pepper to bowl and mix ingredients until they are all evenly coated. Pour vegetable mixture onto lined baking sheet and place into oven. Set timer for 1 hour.
Step 2 - Slice up chuck roast into 2 inch square pieces. Place into bowl and season with olive oil and salt and pepper
Step 3 - Add water to pressure cooker, then add beef base mix and whisk to incorporate. Next add beef chunks to pot and put the lid on. Turn your burner on high and cook for 30 minutes when the top starts to spin or jiggle depending on your brand of pressure cooker
Step 4 - In order to remove lid from pressure cooker quicker, take the pot to the sink and run cold water over the top of the pot until pressure releases and you can safely remove the lid. Remove beef from pot and transfer to a serving platter
Step 5 - Remove vegetables from oven and transfer to serving platter and serve!
Recipe brought to you by Thomas Miller - Offical Chef and BBQ Pit Master at Seven Sons
For more information about Tom and his blog, be sure to visit Farm2Q2You.Blogspot.com