Beef Pot Roast

#everydaygourmet #justineschofield #chef
Melt-in-your-mouth tender beef that falls apart with a fork! Justine's easy pot roast recipe uses a multi-cooker to create restaurant-quality results with minimal fuss. Chuck beef transforms into something magical in this easy pot roast recipe - just 45 minutes and you're done! Complete with carrots, potatoes, and a rich gravy, this easy pot roast recipe feeds the whole family. The multi-cooker makes this easy pot roast recipe foolproof, delivering perfect results every single time!
Full Recipe: https://everydaygourmet.tv/recipes/be...
Ingredients:
2 tbsp olive oil
1kg piece of chuck beef roast, cut into 4 chunks
2 carrots, peeled and cut into rounds
1 large onion, sliced
2 cloves garlic, chopped
1 tbsp plain flour
1 tbsp tomato paste
200ml red wine
500ml beef stock
1 tsp soy sauce
1 bouquet garni (a sprig each of thyme, bay leaf and parsley)
3 large potatoes, roughly chopped, or 8 small potatoes like Dutch cream or kipfler
1 cup baby peas, steamed
1 sprig of parsley, finely chopped
1 knob of butter
Salt and peppe
Method:
Preheat the multi-cooker on the searing mode and then add oil. Season the chuck pieces and brown all over, then remove and set aside.

Add the onions and fry for a minute then add the carrots, garlic and flour. Cook for one minute then add the tomato paste and red wine. Bring to the boil before pouring in the stock and a splash of soy.

Return the meat and any juices on the plate. Add the bouquet garni and potatoes. Cover and lock the lid of multi-cooker then press the “Pot Roast” function. Cook for 40–45 minutes or until meltingly tender.
Use a slotted spoon to carefully arrange tender meat into a platter along with the vegetables. If the sauce needs thickening, turn the sear function on and boil for 1-2 minutes. Pour sauce over meat and vegetables.

Toss parsley and butter through freshly cooked peas. Garnish the pot with the peas before serving.