Ingredients:
- 3-4lb. beef chuck roast, boneless
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
- 3 tablespoons Harissa EVOO
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 celery sticks, chopped
- 1 yellow onion, peeled and chopped
- 3 carrots, peeled and sliced
- 1 leek, sliced
- salt and pepper to taste
Smoky Roasted Garlic:
- 2 heads of garlic, tops removed
- 1 teaspoon Smoked Balsamic Vinegar
- 1 tablespoon Cold Smoked EVOO
- rustic crusty bread or roasted potatoes for serving
Preparation:
- Preheat your pressure cooker or Instant Pot to the sauté setting.
- Pat beef roast dry with paper towels and season, all over, with salt and pepper.
- Add oil to the pot and, once hot, carefully add the beef roast. Sear on all sides until dark brown and remove from the pot.
- Deglaze the pan with red wine and let simmer for 3-4 minutes or until slightly reduced. Add beef broth, thyme, rosemary, celery,
onion, carrots and leeks, stir to combine and bring to a simmer. - Once simmer, return the beef roast and close with the lid.
- Program settings to pressure cook (on ‘regular’ mode, if available). Cook for 60 minutes, turn off the heat and let rest for 15 minutes (do not
release the steam). - After the resting period, release the steam and let rest for another 15 minutes.
- For the roasted garlic, preheat oven to 400°F.
- Place prepped garlic on small sheets of foil and drizzle with balsamic and olive oil.
- Wrap the garlic in the foil, creating little pouches, and roast for 15-20 minutes, or until the garlic is lightly golden brown and
tender. - Remove from the oven and set aside. Season pot-broth to taste with additional salt and pepper (if necessary).
- Serve pot roast (along with veggies and pot-broth) with roasted garlic (either with the full intact heads or with the cloves removed)
and some nice crusty bread for dipping or potatoes
*An original Carter & Cavero original adaptation from MillPress*
