Deconstructed Pot Roast
I have been making Pot Roast for years. I think it’s one of the first home cooked meals I mastered without having to look at a recipe. Along the way, I have made so many adjustments, as is the same with so many recipes. I’m always trying to find ways to elevate them, or make them even better. And so, my Deconstructed Pot Roast was born…
This Deconstructed Pot Roast version came about because one of our boys hated eating it all together. He is the one that asks me every morning “Hey Mom, what’s for dinner”? For a fleeting moment, there’s always a whole world of hope and optimism in his big blue eyes, waiting with baited breath on my response. There is only one dish I could mention that would change everything in an instant. And then I would get that look, the dreaded look…you know the one, right? Nothing is as deflating as tackling a dinner that will take most of your afternoon to prepare & cook only to have your family turn their noses up at the dinner table. It’s like why bother, right? So, I had to find another way to see if I could change his mind about a dinner that the rest of the family loves.
I considered it a challenge to cook the meat separately and serve the same components as sides instead of all together in the same pot. What I found is that while there’s nothing wrong with throwing all of the ingredients together on a busy day, there is a better way to showcase the ingredients separately.
There are so many ways to make a delicious Pot Roast. I received an Instant Pot for Christmas and I love it! While it’s not great for all things, it’s definitely great on a busy weeknight to speed up a meal that usually requires a lot of cooking time. If you don’t have an instant pot, this dish can also be make in a dutch oven or in a traditional slow cooker. If you cook the meat using one of those methods, just follow the same steps but cover and cook for about 3 hours, turning the meat halfway through. This is my Deconstructed Pot Roast..hope you enjoy!
Prep Time
30 minutes
Cook Time
2 hours
Total Time
3 hours 30 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
4 Lb Boneless Chuck Roast
Kosher Salt & Pepper to taste
2 Tbs. Extra Virgin Olive Oil
1 Yellow Onion diced
3 Garlic Cloves minced
2 Tbs. Tomato Paste
2 Cups Red Wine
2 Cups Beef Broth
8 Carrots peeled, cut into 2" chunks
1/2-1 Cup Chicken Broth
8 oz. Mushrooms quartered, button or cremini
8 Fingerling Potatoes halved lenghtwise
1 teaspoon Rosemary
Fresh Parsley chopped, for garnish
Instructions
Prepare the chuck roast. Remove from fridge 30 minutes prior to cooking. Season liberally with salt and pepper on all sides.
Heat a large skillet or dutch oven to medium high heat. Let it heat for at least 2 minutes. Then add Extra Virgin Olive Oil (EVOO) and let that heat another minute. Sear the beef for about 4 minutes per side, undisturbed. Remove and reserve.
In the same skillet, add diced onions and saute over a medium low heat for about 5 minutes, until translucent (not brown). Add mixed garlic and cook 1-2 more minutes. Add Tomato Paste and stir to combine for 1 minute. Add red wine and bring the heat up to a simmer, using a wooden spoon, scrape the browned bits from the bottom of the pan. Simmer for about 5 minutes to cook out the alcohol. Add beef stock and cook another 5 minutes. Turn stove off and reserve.
Place the cooking liquid into and beef into the Instant Pot. Set for 1-1/2 hours on high pressure.
Meanwhile, preheat the oven to 400F. Toss the carrots in EVOO, salt and pepper. Roast at 400F for about 20 minutes until slightly caramelized. Remove.
Add them to a blender with enough chicken stock to make a puree but not a soup. You may have to add slowly, easier to add than to take out...ha ha! Taste and add salt and pepper as needed. This can be reserved and warmed up later to serve.
On the stovetop, heat a skillet over medium high heat, add EVOO. Add quartered mushrooms. Let them cook undisturbed for a few minutes, stir and add salt & pepper to finish. Reserve.
Toss the fingerling (or Yukon Gold) potatoes in EVOO, rosemary, salt and pepper. Roast at 400F for about 25 minutes until nicely browned, turning once.
When the pot roast is done, remove it from the Instant Pot and tent with foil. Add salt and pepper, if necessary. Take the cooking liquid, pour into a pot on the stove and bring it to a rapid simmer for about 15 minutes to reduce. Add in the reserved mushrooms.
To prepare for serving, warm the carrot puree back up on the stovetop for a few minutes. Spread a large dollop on the plate. Add the roasted potatoes on top. Place a piece of the pot roast on top and pour some of the mushroom red wine reduction over the top. Sprinkle with fresh chopped parsley and serve!