- 2-2 1/2 pound boneless chuck roast, well-trimmed
- Salt and pepper
- 2 Tablespoons olive oil
- 1 cup red wine or beef stock
- 1 jar Stonewall Kitchen Yankee Pot Roast Starter
- 1 pound new potatoes, cut into 2-inch pieces
- 4-6 large carrots, peeled, cut into 2-inch pieces
- Preheat oven to 325°F.
- Season chuck roast with salt and pepper on all sides.
- Heat oil over medium-high heat in a heavy, oven proof cooking pot with a lid. When oil is hot, add roast and brown on all sides. Remove beef and set aside. Deglaze pan by adding red wine or beef stock and stirring until all brown bits from bottom of pan are removed. Return beef to pot. Add the jar of Yankee Pot Roast Starter. Cover pot with lid and bake for 2-3 hours. Turn roast over every 30 minutes. After 1 hour add potatoes and carrots. Add more liquid if sauce is too thick. Cook until beef and vegetables are fork tender.
Pressure Cooker Instructions:
- Set pressure cooker to sauté. Season roast with salt and pepper. Add oil to the pressure cooker and brown all sides of the roast.
- Remove and deglaze with red wine or beef stock, stirring until all bits are removed. Return beef to pot. Add the jar of Yankee Pot Roast Starter.
- Cover pressure cooker, close valve and select high pressure for 40 minutes.
- When the timer beeps, manually release pressure by turning the valve to steam. When pressure is released, add in the chopped potatoes and carrots. Place the lid back on, close the valve and set pressure cooker for an additional 10 minutes.
- When timer beeps, allow it to naturally release pressure for 10 minutes. At that time you can quick release the remaining pressure and carefully open the pot.
- Remove beef, vegetables and sauce from the pressure cooker and serve.