Quick Cooker Pot Roast With Mashed Potatoes

Thanks to the Quick Cooker, you can make a meal that’s usually reserved for Sundays any day of the week.

Ingredients

    Roast
  • 1 tbsp (15 mL) canola oil
  • 2 lbs. (1 kg) boneless chuck roast
  • 1 tsp (5 mL) each dried oregano and thyme leaves
  • ½ tsp (2 mL) each salt and black pepper
  • 1 medium onion, sliced
  • 1 lb. (450 g) fresh carrots, peeled and cut into 4" (10-cm) pieces
  • ½ cup (125 mL) low-sodium chicken broth
    Mashed Potatoes
  • ½ cup (125 mL) low-sodium chicken broth
  • 2   garlic cloves, pressed
  • 2 tbsp (30 mL) butter
  • 1 tsp (5 mL) salt
  • 1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half
  • ½ cup (125 mL) low-sodium chicken broth
  • 2   garlic cloves, pressed
  • 2 tbsp (30 mL) butter
  • 1 tsp (5 mL) salt

Directions

  1. Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.

  2. Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**

  3. For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.

  4. When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.

  5. Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 155 mg, Sodium 630 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 6 g, Protein 54 g

Cook's Tips:

Safety Tips: * The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food. **Use oven mitts or tongs to lower the wire rack into the inner pot. †Use oven mitts or grips to remove the ceramic pot from the inner pot.

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