Pot Roast - NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book

Pot Roast

Serves: 12-16
Ingredients:
2 (3½- to 4-pound) boneless chuck roasts
Salt and freshly ground black pepper
to taste
4 tablespoons olive oil, divided
2 onions, chopped
6 carrots, chopped
4 ribs celery, chopped
6 cloves garlic, minced
1 teaspoon dried rosemary
Directions:
1. Rub 2 tablespoons olive oil onto each roast and coat with salt and pepper.
2. Press "sear", set to 20 minutes, and press "start/stop".
3. Add remaining oil to Pressure Cooker and brown roast on all sides for about
6 minutes total. Once meat is browned, transfer to plate and set aside.
4. Add onions, carrots, celery, and garlic; sauté for 8 minutes.
5. Add rosemary, oregano, and sage and stir for 2 minutes.
6. Add red wine and tomatoes and stir well.
7. Add bay leaves and return each roast to cooker.
8. Close lid and lock.
9. Press "meat/stew", set to 1 hour and 10 minutes, and press "start/stop".
10. When done, turn the Pressure Release Switch to "Release" until all
pressure has been released. Carefully remove lid.
11. Transfer roast to serving platter and cover with foil to keep warm.
12. Add potatoes and close lid and lock.
13. Press "time", and set for 12 minutes.
14. Press "start/stop".
15. When done, the pressure cooker will automatically go to the "warm"
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
16. Return roast to pressure cooker and stir until coated with sauce.
17. Season with salt and pepper and stir in basil. Serve.
Tip: Use beef stock in place of red wine.
2 teaspoons dried oregano
2 teaspoons dried sage
2 cups red wine
2 (28-ounce) cans crushed tomatoes
2 bay leaves
8 large red potatoes, skin on, roughly
chopped
½ cup fresh basil, chopped
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