I don’t use my Pampered Chef Quick Cooker nearly as much as I do my slow cooker because I like to just put the ingredients in and let it cook all day. This recipe works in the slow cooker also. After searing the meat and sauteing the onion & garlic in a skillet, deglaze the skillet with some of the broth and mix in the vinegar, tomato paste, and Worcestershire sauce. Pour into the slow cooker and add the veggies. Cook on low 8-12 hours. Remove the meat and shred. Remove vegetables. Return meat to the gravy and stir before serving. You may need to adjust the liquid ingredients by half (or more) depending on how much gravy you want.
Ingredients
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon black pepper
3 lb beef chuck roast cut into 1lb chunks ( It isn’t necessary to cut into 1 lb chunks if using the slow cooker).
2 tablespoons canola oil
1 medium onion (finely chopped)
3 garlic cloves (finely minced)
2 cups low sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 ½ lb potatoes cut into quarters (or whole baby potatoes) (You can add more potatoes if using the slow cooker).
3 large carrots peeled and cut into thick slices (You can add more carrots if you are using the slow cooker)
1 tablespoon ketchup (or honey)
2 tablespoons corn starch
2 tablespoons water
Instructions
In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to sauté. When it reads hot, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily. You may need to add extra oil to brown all of the pieces and cook them in 2 batches. When browned, removed the meat from the Instant Pot.
Add the onion and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.
To the Instant Pot add broth, vinegar, tomato paste, and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape with a wooden spoon and they should release easily. Stir to combine.
Add the meat back into the pot. Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 65 minutes on high pressure (90-100 minutes for a frozen roast).
When the cook time is over, turn the Instant Pot off and let the pressure release naturally (this should take 10-15 minutes) before turning the valve to venting and opening the lid.
Remove the roast to a plate, cover and let rest for 10 minutes. Add the potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
While the potatoes and carrots cook, shred the beef and keep warm.
When the cook time is over, let pressure release naturally for 5 minutes before moving the valve to venting, gradually releasing remaining pressure and opening the lid.
Remove potatoes and carrots from Instant Pot and place on a platter with the beef.
Stir in ketchup (it’s not necessary but as a nice brightness and contrast to the savory flavor of the beef). Whisk together corn starch and water and stir into gravy.
Turn Instant Pot to sauté and cook, stirring often, until gravy has thickened. Serve with roast beef and vegetables.
Notes
You can use a skillet to sear the roast. After both sides are seared, remove from the skillet and place in the Instant Pot. Sauté the onion in the remaining drippings. Add the garlic and cook about 1 minute. Add the broth to de-glaze the skillet and remove from heat. Pour into the Instant Pot along with vinegar, tomato paste, and Worcestershire sauce and stir to combine then continue with the recipe instructions.
Increase the broth to 2 cups to make more gravy. Also increase the vinegar, tomato paste and Worcestershire sauce to match.
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