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Pan Pot Roast
Servings: 2
Ingredients
1½–2 lbs. chuck roast
our (for dusting roast)
¼ teaspoon salt
¼ teaspoon freshly ground, pepper
1 tablespoon vegetable oil
1 medium onion, peeled and sliced
1½ cups beef broth
1 bay leaf
Directions
With the Uni~Versa Jr. Pan lid open set the burner to medium high.
Add the oil, let heat a minute.
Rub roast with our, salt and pepper.
Place the roast in the pan and brown one side for 3 minutes. Flip and brown 3 more minutes.
Add the onions, broth, bay leaf, rosemary, garlic and wine to the pan.
Close the lid, Set a timer for 45 minutes.
When cooking cycle is complete, add the remaining ingredients but the butter.
Secure the lid, and set timer for 20 minutes longer.
When cook time is complete, remove roast and vegetables to a platter, discard the bay leaf
and rosemary.
With the lid open over a medium high heat, reduce the liquid by half, when the sauce is
starting to thicken, whisk in the butter one tablespoon at a time.
Pour sauce over meat and serve hot.
2 cloves garlic, minced
¼ cup of red wine
2 carrots, peeled, cut into 3" pieces
1 stalk celery, diced small
4 baby red potatoes
½ tablespoon tomato paste
1 tablespoon butter
1 sprig rosemary
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