Main Dishes

Classic Pot Roast June 8, 2018 17:19

2 - 5 lb chuck Roast preferably grass fed & pasture raised

3 lbs yellow potatoes, washed & cut into 1 inch (2" for IP) chunks

10 or more carrots, peeled & cut into 1 inch (3" for IP)  chunks

2 cups red wine

1 cup beef stock or water

2 good sized onions, peeled and coarsely chopped

1/2 - 1 package Healthy Gourmet Kitchen Beef Stew seasoning

1 T Extra Virgin Olive Oil

Optional - salt & pepper

Easy method: Salt roast, add to crockpot, instant pot or dutch oven (pot with lid that's oven safe).

More flavorful method: Heat pot or instant pot on med heat. Add 1T olive oil. Brown roast 2 minutes per side, remove to plate. Add chopped onion to pot and cook until slightly browned. Add roast back to pot and proceed with directions below.

Crock Pot: Add remaining ingredients on top of roast, turn to low, cover and cook 8 - 10 hours or until meat is tender.

Instant Pot: Seal pot. Set to manual high heat 35 minutes. Natural release 10 minutes. Open pot, add potatoes and carrots, reseal. set to manual high heat 15 minutes. natural release 10 minutes.

Oven: Preheat oven to 300F. Add red wine, stock or water and beef stew seasoning mix to pot, cover with lid very slightly ajar and place into oven. Roast at 300F for 1.5 - 2 hours. Remove from oven, add potatoes and carrots. Cover and put back in oven and continue to roast for another 1.5 - 2 hours depending on size of roast.


This makes a large meal for a family of four with enough left to make a shepherds pie by adding some vegetables. Love getting two meals from one