QUICK POT ROAST RECIPE RECIPES

Name: Quick + Easy Instant Pot Pot Roast
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 1/2 lbs beef chuck roast; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1 garlic clove, roughly chopped; 1 teaspoon Worcestershire sauce; 2 teaspoons dried thyme; 1 tablespoon tomato paste; 1 cup beef broth; 1 lb small potato; 3/4 lb carrot, peeled and roughly chopped; 1/4 cup chopped fresh parsley

QUICK + EASY INSTANT POT POT ROAST RECIPE - FOOD.COM

Quick + Easy Instant Pot Pot Roast Recipe - Food.com image

Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons dried thyme
1 tablespoon tomato paste
1 cup beef broth
1 lb small potato
3/4 lb carrot, peeled and roughly chopped
1/4 cup chopped fresh parsley

Steps:

Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
Top beef with potatoes and carrots.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

Nutrition Facts : Calories 349, FatContent 11.8, SaturatedFatContent 5.3, CholesterolContent 124.7, SodiumContent 772.9, CarbohydrateContent 19.3, FiberContent 3.8, SugarContent 4, ProteinContent 42.5

POT-ROAST CHICKEN WITH STOCK RECIPE - BBC GOOD FOOD

Pot-roast chicken with stock recipe - BBC Good Food image

Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course

Total Time 2 hours 20 minutes

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Yield Serves 4 with leftovers

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
2.4kg chicken – buy the best you can afford
4 onions, peeled and cut into large wedges
½ bunch thyme
3 garlic cloves
6 peppercorns
175ml white wine
1.2l chicken stock

Steps:

Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

Nutrition Facts : Calories 500 calories, FatContent 29 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 51 grams protein, SodiumContent 0.6 milligram of sodium

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