Instant Dutch Oven - Simple Sunday Roast


  • 3 lbs boneless chuck roast
  • 1 tbsp canola oil
  • 1 medium onion
  • 3 medium carrots
  • 1 celery rib
  • 3 garlic cloves
  • 1 cups beef stock
  • 2 bay leaves
  • salt and pepper to taste
  • Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
  • Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
  • Add onions and sauté for 3-5 minutes, until softened.
  • Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
  • Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
  • Put top back on Dutch oven and set to SLOW COOK for 6 hours.
  • Flip roast at 3 hours.
  • When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.
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