Instant Dutch Oven - Simple Sunday Roast
By :Instant Brands Culinary Team
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Course Dinner, Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration more than 2 hours
Cooking Technique Electric Dutch Oven
Main Ingredient Boneless Beef Chuck Roast, Carrot, Celery, Onion
Keyword instant dutch oven
Prep Time 10 minutes
Cook Time 6 1/2 hours
Servings
3-4 servings
Ingredients
  • 3 lbs boneless chuck roast pot roast
  • 1 tbsp canola oil
  • 1 medium onion chopped or sliced
  • 3 medium carrots washed and cut into 2” chunks
  • 1 celery rib sliced into 1” pieces
  • 3 garlic cloves peeled and smashed
  • 1 cups beef stock
  • 2 bay leaves
  • salt and pepper to taste
Course Dinner, Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration more than 2 hours
Cooking Technique Electric Dutch Oven
Main Ingredient Boneless Beef Chuck Roast, Carrot, Celery, Onion
Keyword instant dutch oven
Prep Time 10 minutes
Cook Time 6 1/2 hours
Servings
3-4 servings
Ingredients
  • 3 lbs boneless chuck roast pot roast
  • 1 tbsp canola oil
  • 1 medium onion chopped or sliced
  • 3 medium carrots washed and cut into 2” chunks
  • 1 celery rib sliced into 1” pieces
  • 3 garlic cloves peeled and smashed
  • 1 cups beef stock
  • 2 bay leaves
  • salt and pepper to taste
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
  2. Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
  3. Add onions and sauté for 3-5 minutes, until softened.
  4. Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
  5. Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
  6. Put top back on Dutch oven and set to SLOW COOK for 6 hours.
  7. Flip roast at 3 hours.
  8. When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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