Provençale Pot Roast

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Provençale Pot Roast
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:15
1 Rating
5

One pot braised beef, potatoes, carrots and gravy.

Ingredients

  • 3 lb beef chuck roast
  • 1 tsp salt
  • Provençale blend
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 lb baby potatoes
  • 4 large carrots, chopped into large chunks
  • 3 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 4 tbsp corn starch blended with 1/2 cup water

Instructions

  1. Slow Cook: 1) Season beef with salt and Provençale blend. 2) Heat the oil in skillet; brown beef on each side 2 minutes; add onion halfway through browning; transfer to cooker. 3) Add the potatoes, carrots, beef broth & Worcestershire sauce. 4) Stir, cover and cook on LOW: 9-10 hours or HIGH: 4 - 4 ½ hours. 5) To thicken gravy - strain broth and return to cooker on HIGH setting; stir in corn starch mixture; cook out for a minute and serve.
  2. Pressure Cook: 1) Season beef with salt and Provençale blend. 2) Heat the oil on sauté function; brown beef on each side 2 minutes; add onion halfway through browning. 3) Add the potatoes, carrots, beef broth & Worcestershire sauce. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 60 minutes. 5) Natural Pressure Release for 10 minutes; Vent with Quick Pressure Release. 6) Transfer the roast, potatoes, onions & carrots to a large plate; shred beef. 7) To thicken gravy, strain broth and return to pot on sauté setting; when simmering stir in corn starch mixture; cook out for a minute and serve.