POP POT RECIPE

Steps:

• Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
• Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
• Select Sear/Sauté and set time to 15 minutes. Press START
• With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
• Add butter and olive oil. Stir.
• Add rice and sauté until transparent for around 3 minutes.
• Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
• Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
• When cooking time is complete, let pilaf rest for 10 minutes (optional).
• Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.