Multi-cooker Pot Roast

Ingredients:

2 pounds boneless chuck roast
3 tbsp extra-virgin olive oil divided
2 tsp kosher salt divided
½ tsp ground black pepper divided
1 large yellow onion
2 cloves garlic
1 pound carrots about 6 medium
1 large russet potato
1 can low-sodium beef broth (14.5 ounces)
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme
1 can no salt added tomato sauce (8 ounces)
2 tbsp cornstarch
2 tbsp water
1 ½ cups fresh or frozen peas no need to thaw
fresh parsley or fresh rosemary, optional for serving

Instructions:

Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
Turn the multi-cooker to saute. Add 1 tbsp of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 tsp salt, and 1/4 tsp pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tbsp of olive oil to the pot. Once hot, add the remaining beef and remaining 1 tsp salt and 1/4 tsp pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
Remove the second batch of browned beef to the plate with the first batch. Add the remaining 1 tbsp of olive oil and the onion to the multi-cooker. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
Add the garlic to the multi-cooker. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
Close and seal the multi-cooker. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the multi-cooker and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

More Recipes:

Multi-cooker Pot Roast

Ingredients: 2 pounds boneless chuck roast 3 tbsp extra-virgin olive oil divided 2 tsp kosher salt divided ½ tsp ground black pepper divided 1 large yellow onion 2 cloves garlic 1 pound carrots about 6 medium 1 large russet potato 1 can low-sodium beef broth (14.5 ounces) 1 tbsp Worcestershire

Chicken Tortilla Soup

Ingredients: 2 (15-oz.) cans white beans, divided 2 tbsp neutral oil 1 medium yellow onion, finely chopped kosher salt freshly ground black pepper 3 cloves garlic, finely chopped 1 tbsp ground cumin 1 tbsp smoked paprika 1 tsp chipotle chili powder 1 (15-oz.) can fire-roasted diced tomatoes with green chiles

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Ingredients: 3 tbsp olive oil, divided 4 boneless, skinless chicken breasts kosher salt freshly ground black pepper 2 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 1 tsp crushed red pepper flakes 3/4 cup chicken broth 1/2 cup finely chopped sun-dried tomatoes 1/2 cup heavy cream 1/4 cup finely