Sunday Chuck Roast (PossibleCooker Pro)

Name: Sunday Chuck Roast (PossibleCooker Pro)
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 pound boneless beef chuck roast; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons avocado oil or beef tallow; 2 large yellow onions, cut into wedges; 4 cloves garlic, smashed; 2 tablespoons tomato paste; 1 cup dry red wine or extra beef stock; 2 cups beef stock; 2 teaspoons Worcestershire sauce; 4 sprigs fresh thyme (or 1 teaspoon dried); 2 bay leaves; 1 1/2 pounds Yukon Gold potatoes, halved; 1 pound carrots, cut into 2-inch pieces; 2 tablespoons unsalted butter, optional for finishing; 2 tablespoons chopped parsley

A well-seared chuck roast braised in the Ninja Foodi PossibleCooker Pro with onions, carrots, and potatoes until it shreds with a fork. Gravy built in the same pot. Sunday table food without the oven.

6 servings

By Brandon Carroll

Yield: 6 servings

Prep: 25 minutes

Cook: 3 to 3 1/2 hours

Total: about 4 hours

Ingredients

3 to 4 pound boneless beef chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons avocado oil or beef tallow
2 large yellow onions, cut into wedges
4 cloves garlic, smashed
2 tablespoons tomato paste
1 cup dry red wine or extra beef stock
2 cups beef stock
2 teaspoons Worcestershire sauce
4 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves
1 1/2 pounds Yukon Gold potatoes, halved
1 pound carrots, cut into 2-inch pieces
2 tablespoons unsalted butter, optional for finishing
2 tablespoons chopped parsley

Instructions

Pat the roast dry and season all over with salt and pepper. Set the PossibleCooker pot in the base. Select SEAR/SAUTE on HIGH. When the display shows HOT, add the oil.
Sear the roast 4 to 5 minutes per side until deep brown. Transfer to a plate.
Add onions. Cook 5 minutes until they pick up color. Stir in garlic and tomato paste 1 minute. Pour in wine and scrape the fond. Reduce 2 minutes. Add stock, Worcestershire, thyme, and bay leaves.
Return the roast and any juices. Liquid should come about one-third of the way up the meat. Close the lid. Select BRAISE and set time to 2 hours. Press START/STOP.
Add potatoes and carrots around the roast. Close the lid. Select BRAISE again for 60 to 75 minutes, until the beef shreds easily with a fork and the vegetables are tender. A thermometer in the thickest part of the roast should read about 195 to 205 F for pull-apart chuck.
Transfer meat and vegetables to a platter. Discard thyme stems and bay leaves. Select SEAR/SAUTE on MED-HIGH (or HIGH). Simmer the liquid uncovered 5 to 8 minutes until slightly thickened. Whisk in butter if using. Taste for salt. Slice or pull the roast, spoon gravy over, and finish with parsley.