Zen of Slow Cooking
Servings:
4-6
Prep time:
00:15
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
- 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.
- 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.
