The BEST Pot Roast on a rainy day
Ingredients
• 5 pounds chuck roast (with a nice layer of fat)
• 2 medium onions, roughly chopped
• 2 bell peppers (any color), roughly chopped
• 4-5 garlic cloves, minced
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 tsp black pepper
• 1 tbsp Johnny’s All-Purpose Seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp barbecue seasoning
• 1 tbsp browning sauce (e.g., Kitchen Bouquet)
• 2 tbsp Worcestershire sauce
• 1/4 tsp liquid smoke
• 2 tbsp vegetable oil (for searing)
• 2 cups beef broth (or water)
• Salt, to taste (Johnny’s seasoning may be salty, so adjust accordingly)
Instructions
1 Prepare the Chuck Roast Marinade:
◦ Pat the chuck roast dry with paper towels to ensure a good sear.
◦ In a small bowl, mix 1 tsp black pepper, 1 tbsp Johnny’s All-Purpose Seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp barbecue seasoning, 1 tbsp browning sauce, 2 tbsp Worcestershire sauce, and 1/4 tsp liquid smoke.
◦ Rub the marinade generously over all sides of the chuck roast. For maximum flavor, wrap the roast tightly in plastic wrap and refrigerate overnight. If short on time, let it sit at room temperature for 15-20 minutes.
2 Sear the Chuck Roast for a Nice Char:
◦ Heat 2 tbsp vegetable oil in a large skillet or cast-iron pan over high heat until smoking hot.
◦ Carefully place the chuck roast in the skillet, fat side down first, to render the fat. Sear each side for 4-5 minutes without moving it, until a deep, dark crust forms. Use tongs to turn the roast, searing all sides, including the edges.
◦ Once charred, transfer the roast to a plate and set aside. The char adds a rich, caramelized flavor to the pot roast.
3 Sear the Vegetables:
◦ In the same skillet, add the chopped onions and bell peppers. Sear over medium-high heat for 3-4 minutes, stirring occasionally, until they develop some charred edges and soften slightly.
◦ Add the minced garlic cloves and cook for 30 seconds, stirring to prevent burning. Remove the vegetables from the skillet and set aside.
4 Assemble in the Instant Pot:
◦ Place the seared chuck roast in the Instant Pot with the fat side up. This allows the juices from the fat to drip down and moisturize the meat during cooking, enhancing tenderness and flavor.
◦ Add the seared onions, bell peppers, and garlic around the roast.
◦ Nestle the rosemary and thyme sprigs (or sprinkle dried herbs) around the roast.
◦ Pour 2 cups of beef broth (or water) into the Instant Pot, ensuring the liquid comes up about 1 inch around the roast. (Avoid submerging the roast to preserve the charred crust.)
5 Pressure Cook:
◦ Secure the Instant Pot lid and set the valve to the sealing position.
◦ Cook on High Pressure for 60 minutes for a 5-pound roast. (Adjust to 50 minutes for a smaller roast or 70 minutes for a larger one.)
◦ Once cooking is complete, allow a natural pressure release for 15-20 minutes, then carefully turn the valve to venting to release any remaining pressure.
6 Check for Tenderness:
◦ Open the lid and check the roast. It should be fork-tender, easily pulling apart with a fork. If not tender enough, secure the lid and cook on High Pressure for an additional 10-15 minutes, followed by another natural release.
◦ Taste the broth and adjust seasoning with salt or additional Johnny’s seasoning, if needed.
7 Serve:
◦ Remove the roast to a cutting board and shred or slice it against the grain.
◦ Serve the pot roast with the vegetables and some of the cooking liquid spooned over the top. Optionally, strain the liquid and reduce it in a saucepan for a thicker gravy.
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