Pot Roast

Pot Roast

Sear Temp 450°F
Cook Time 4-5 hrs
Servings 12–16
Cook Temp 225°F

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Put the lid on. Set to 450°F. Preheat for 25 minutes.

Sear the beef

Season both roasts all over with 5 tsp. salt and a few grinds of pepper. Add oil to the insert pan. Sear the roasts one at a time — lid off, at 450°F. Brown each side undisturbed, about 5 minutes per side. Move to the sides of the pan once seared.

Build the base

Whisk together broth, tomato paste, Worcestershire, and cornstarch. Add potatoes, carrots, onions, garlic, and rosemary around the beef. Season with remaining 2 tsp. salt and pepper. Pour the broth mixture over everything. Put the lid on. Turn down to 225°F.

Slow cook

Cook at 225°F for 4-5 hours. Don't lift the lid. Done when both roasts are completely fork-tender.

Serve

Transfer the roasts to a platter. Slice thinly against the grain. Arrange vegetables alongside. Skim fat from the pan juices and drizzle over the top. Serve warm.

Made with SUNVIVI Roaster

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Roaster for tender, fall-apart results every time.

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