Instant Precision Dutch Oven Slow-Cooked Pot Roast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4 people
Ingredients
For making the spice mix
  • Paprika- 2 tsp
  • Ground allspice- 2 tsp
  • Ground cumin- 1½ tsp
  • Ground black pepper- 1 tsp
  • Dried oregano- 2 tsp
  • Dried thyme, sprigs- 4 sprigs or 1 tbsp
  • Salt- 1½ tsp
For cooking
  • Olive oil- 2 tbsp
  • Top sirloin beef roast- 2 lbs or 1 kg (or use chuck, round or brisket cuts)
  • Dried bay leaves- 2
  • Garlic cloves, halved- 4 large cloves
  • Shallots, diced- 3 (or use 1 onion)
  • Balsamic vinegar- 2 tbsp
  • Light Soy sauce- 2 tbsp
  • Water- 1 cup (or add beef broth)
For cooking veggies
  • Potatoes, cut into chunks- 2 or 3
  • Carrots, cut into large round cuts- 2
  • Cornstarch- 1 tbsp, mixed in 2 tbsp cold water
Instructions
  1. I've taken 2 lbs or 1 kg top sirloin beef roast. Chuck, round, or brisket cuts can be used for making the pot roast.
  2. To a bowl, add all the ingredients mentioned for 'making the spice mix', combine well.
  3. You can literally add any kind of spices, seasonings or dried herbs of your choice.
  4. Spread the spice mix all over the beef.
  5. Let marinate for 30 minutes to an hour. If you have more time, let marinate for 2 to 3 hours.
  6. Turn on the Instant precision Dutch oven.
  7. Place the cooking pot into the cooker base.
  8. Select sear/saute setting. Set the time to 30 minutes. This setting has a default temperature of 400 F or 204 C. Click start.
  9. It will first preheat, after preheating display will show add food.
  10. Add oil to the cooking pot.
  11. Place the marinated beef in the oil, sear for 3 minutes let the bottom side turn golden brown in color.
  12. Flip over & let all the sides sear well.
  13. Add garlic, dried bay leaves, shallots, combine well.
  14. Add balsamic vinegar, soy sauce, combine well for a minute.
  15. Add water & combine well. Instead of water you can also add beef broth.
  16. Close the cooking pot with its lid.
  17. Cancel Sear/saute setting.
  18. Select Slow cook setting, set the time to 4 hours. This setting has a default temperature of 203 F or 95 C. Click start.
  19. For 2 to 2.5 lbs beef, slow cook for 4 hours.
  20. For 3 lbs to 4 lbs beef, slow cook for 6 hours.
  21. After 2.5 hours of slow cooking, I've added diced carrots & potatoes to the pot.
  22. Let slow cook for the remaining 1.5 hours.
  23. After total 4 hours of slow cooking, display will show keeping warm, will go into warm mode.
  24. Fork-tender, juicy & tender pot roast will be ready along with rich, flavorful gravy & slow-cooked potatoes & carrots.
  25. If you want to thicken the gravy, take the slow-cooked pot roast out of the pot & transfer to a large bowl.
  26. In a bowl, combine 1 tbsp cornstarch with 2 tbsp cold water.
  27. Click on Manual mode, click twice so that Mode 2 will be selected.
  28. Mode 2 has a temperature range of 212 F to 300 F (Mode 1 temperature range is 77 F to 203 F).
  29. Set the temperature to 300 F & time to 30 minutes. Click start.
  30. Let the gravy come to a slight boil, add the cornstarch slurry & combine well.
  31. The gravy will thicken right away, cook for a minute.
  32. Cancel Manual mode.
  33. The pot is super hot, use the silicone handle covers to take the pot out of the cooker base, place the pot on the silicone protective pad.
  34. Slice the pot roast & serve on plates.
  35. Top the pot roast with potatoes & carrots & pour some gravy over the pot roast.
  36. The pot roast has turned super moist & it just melted in my mouth, the gravy is incredibly flavorful.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-precision-dutch-oven-slow-cooked-pot-roast-rice-pilaf-complete-meal-recipe/