Braised Pot Roast
This is what I always share on my stories---the one that you have begged me for the recipe! This magical Braised Pot Roast is literally a staple in our home. I always have some on my fridge to throw into tacos, bowls, salads, just everything. It's such a comfort meal for us and the house smells divine whenever I make it! And I'm going to give it to you two ways. The oven method and the pressure cooker. They will have the same ingredients, but with different cook times and different end result.
Equipment
- 1 pressure cooker
- 1 oven safe pan
Ingredients
- 3 lb chuck, cut into large chunks
- 1 onion, thinly sliced
- 1 campari tomato, chopped
- 1 large garlic clove, minced
- 1/4 cup tomato paste
- 1/4 cup parsley, chopped
- 1/2 tbsp smoked paprika
- 1.5 tsp oregano
- 1 tsp chipotle powder, optional
- 1 1/2 tbsp tamari or soy sauce
- 2-3 cups water
- salt and pepper to taste
Instructions
- Add plenty of salt to the chuck, on all sides.
- Preheat an oven safe pan for 2 min on high.
- Add a bit of olive oil and sear the meat on all sides until browned. Rub the tomato paste on all sides and sear for another minute on each side.
- Add the spices on top, the garlic, tomatoes, soy sauce, onion, parsley ,and 3 cups water.
Oven Methed
- Roast covered at 350°F for 3 hours. Let it sit with the oven off for 30-40 minutes. The meat should be very tender, if not add an extra 30 minutes.
Pressure Cooker Method
- Once you sear the chuck with the tomato paste, transfer to your pressure cooker and add the tomatoes, garlic, 2 cups water, soy sauce, spices and parsley. Cook for 90 minutes.
Nutrition
Calories: 325kcal, Carbohydrates: 4g, Protein: 34g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 400mg, Potassium: 706mg, Fiber: 1g, Sugar: 2g, Vitamin A: 601IU, Vitamin C: 5mg, Calcium: 49mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.