INGREDIENTS
Roast
1 tbsp canola oil
2 lbs. boneless chuck roast
1 tsp each dried oregano and thyme leaves
1/2 tsp each salt and black pepper
1 medium onion, sliced
1 lb. fresh carrots, peeled and cut into 4" pieces
1/2 cup low-sodium chicken broth
Mashed Potatoes
1 1/2 lbs. Yukon gold potatoes, peeled and cut in half
1/2 cup low-sodium chicken broth
2 garlic cloves, pressed
2 tbsp butter
1 tsp salt
DIRECTIONS
Set the Deluxe Multi Cooker to SEAR on high. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.
Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**
For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.
When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.†Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.
Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*
Yield: 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 410, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 155 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 6 g, Protein 54 g
Cook's Tips:
Safety Tips: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.
|