35 Minute Pot Roast & Root Vegetables

That’s right… I said 35 Minutes!

This pot roast is the easiest recipe for that melt-in-your-mouth-tastes-like-it’s-been-slow-cooking-all-day-smacking-your-lips kind of flavor! Get out your Ninja Foodi or your InstaPot, cause you’re gonna want to make this!

Ingredients

• 3-4 lb chuck roast
• 1/2 cup celery, diced
• 1 cup yellow onion, diced
• 2 TBSP dark brown sugar
• 1/4 cup Marsala wine
• 1 cup beef stock
• Olive Oil, as needed
• 2 TBSP thyme, chopped fine
• 2 TBSP parsley, chopped fine
• Kosher Salt (coarse) & Pepper, as needed
• ALL THE GARLIC — No seriously, LOTS of whole clove garlic
• 2 lbs little potatoes
• 2 cups carrot, chopped
• 1 TBSP cornstarch & 3-4 TBSP cold water

Instructions

Step 1: Rub roast with olive oil and salt & pepper, heat Ninja Foodi on sear/saute setting on HIGH

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Step 2: Place roast in pot and sear on both sides for 5 minutes each

Step 3: Add celery, onion, garlic, brown sugar, Marsala wine, beef stock, thyme, and salt & pepper, set pressure cooker on HIGH for 13 minutes

Step 4: Once pressure cooking is done, quick release the pressure; remove lid and add carrots, potatoes a drizzle of olive oil and salt & pepper

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Step 5: Set pot to bake/roast at 375F for 10 minutes.

Step 6: Remove roast, potatoes, and carrots from the pot, set aside. Allow roast to rest for 10 minutes before slicing.

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Step 7: Mix cornstarch with cold water and add to the pot, stir until thickened, strain through a fine-mesh sieve.

Step 8: Slice roast and drizzle sauce over – ENJOY!

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