You choose the flavors that go into this simple ‘one-cooker’ pot roast! This recipe uses “about” for so many ingredients because it is flexible and easy. And it gives a tasty meal anytime!
About 2½ lb beef chuck pot roast, about 2 in thick (boneless means quicker cooking, and cut from a larger piece is fine)
Salt and fresh ground pepper
Dried rosemary and thyme (or your favorite combination of them with marjoram, basil, fennel, sage, lavender, and oregano)
About 1 tsp olive oil
About 1 cup sliced mushrooms (use your favorite kind, such including king or oyster)
About 3 cloves garlic, peeled
About ½ onion, chopped
About 2 tsp flour
About 2 tsp ketchup or tomato paste
About 1 cup pre-warmed vegetable or chicken stock
About 2-3 medium carrots, cut in chunks
About 1-2 large celery stalks, cut in chunks
Optional: fresh sprigs of rosemary and thyme
Aroma Professional 8 Cup Rice Cooker, ARC-934SBD
About 25 min prep, about 3-4 hours slow cooker
Generously salt and pepper, with rosemary and thyme (or your herb combination), both sides of roast. Add oil to inner pot of Rice Cooker (with Removable inner lid removed) and select “Steam” function for 25 minutes. Close lid for 1 min to heat oil, then place roast on heated oil for about 5-6 minutes per side to brown/sear. While waiting, prep mushrooms and garlic.
When done, remove roast and add mushrooms and garlic to pot. Stir a bit and close lid for about 3 min with occasional stirring (or shaking cooker a little side to side). While waiting, chop onion. Then add onions, stir and close lid for about 3 min with occasional stirring until onions are translucent. While waiting, cut carrots and celery.
Add flour and ketchup and stir for about 1 min. Then add about ½ of stock. Transfer (hot!) mixture to bowl, then add carrots, celery and remaining stock to pot, place roast on top, and add mixture on top of roast (add optional fresh sprigs). Close lid, turn off/on and select “Slow Cook” function for 4 hrs. After about 3 hrs, check if roast is fork tender and taste test liquid. Add salt and pepper to taste (and more flour as thickener if desired). When done, shred roast with forks, add cooking liquid, and then enjoy on mashed potatoes or rice!
Over To You
What’s your version of pot roast? Share and inspire us.