Category Archives: Roast beef

Easy Weeknight Pot Roast

We don’t eat much red meat, but when we do, I splurge. I buy only meat from grass-fed livestock that has no added hormones or antibiotics. We enjoy pot roast, but a traditional recipe cooks hours. I’m about “hasty” meals, so here’s my version. I promise it’s just as yummy as the slow-cooker version. Using a packet of soup mix saves time with your spices. It’s all there, including salt and pepper. You need only an hour total for this Hasty Tasty Meal.


Easy Weeknight Pot Roast

I use a pressure cooker to reduce cooking time. Since so many of you have asked for Instant Pot meals, I used my 6-quart Instant Pot. However, the recipe works in any pressure cooker, electric or stovetop.


  • 1 – 2 pound beef roast, any cut
  • cooking spray (I prefer Pam®)
  • 1 packet dehydrated (low-sodium if available) onion soup mix
  • 2 medium russet potatoes, quartered (or 6 whole baby Yukon golds if you prefer). Peel if you want, but after cooking, the skins slide off easily.
  • 2 yellow onions, quartered or roughly chopped
  • 2 sweet peppers, sliced (optional)
  • 1 clove garlic, minced
  • 2 Tbsp. Tomato paste
  • 1 cup chicken broth (Yes, chicken broth* not beef broth) or water
  • ½ pound carrots (I prefer Bunny Luv Organic)
  • Slurry of 1 Tbsp. corn starch mixed in 2 ounces cold water


  1. Preheat the pot using the sauté setting. When the display reads Hot, spray generously with cooking spray and add onions.
  2. Using the dehydrated onion soup mix, dry-rub the meat thoroughly.
  3. Slice meat into 1½ to 2 inch pieces. Add meat to the pot to brown.
  4. After a couple of minutes, turn off the Instant Pot. Add garlic and tomato paste. Stir.
  5. Pour in the broth. Using a wooden spoon, deglaze the pot, incorporating the flavors into the broth. Add sweet peppers if using.
  6. Place the potatoes on top the meat.
  7. Seal the Instant Pot and program (using either the meat or manual buttons) for 30 minutes. If your model has two pressure settings, select high (which is the default).
  8. While meat cooks, prepare the slurry, and slice carrots into 1″ pieces.
  9. After 30 minutes, hit Cancel and allow pressure to drop on its own for 10 minutes. Then release remaining pressure and carefully open the pot.
  10. Add the carrots, replace seal, and return the Instant Pot to pressure for 0 minutes. Allow pressure to drop on its own completely before opening the pot.
  11. Using a large spatula, lift the meat, potatoes, and carrots onto a platter. Tent with foil to keep warm.
  12. Using the sauté button (Never cover the pot with the lid while using the sauté function), bring cooking liquid to a boil and whisk in the cornstarch slurry. As soon as the liquid begins to thicken, turn off the pot, remove it (careful! Use your silicone mittens for this) to a heatsafe trivet or folded towel, and gently pour it into a measuring cup or gravy boat to serve.
  13. Serve platter with a drizzle of the gravy and a dinner roll.100_1510

Why use chicken broth instead of beef? Unfortunately, I’ve yet to find a store-bought beef broth that tasted good. There’s an artificial, almost “tinny” taste to it. Yet chicken broth or stock is mild and actually brings out the umami flavor of the meat. If you have neither, use water. It’s only a cup and it’s better to go plain than bad-tasting for your cooking liquid.

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Filed under cooking, Healthful Eating, kitchen equipment, potatoes, pressure cooking, Instant Pot, Roast beef


The 2QT Gourmet Slo-Cooker

The 2QT Gourmet Slo-Cooker

What makes slow cooker recipes work as hasty tasty meals is that they cook in the background, requiring no attention from you.  You’re free to enjoy a movie, run errands, clean house, or whatever.  Here’s a favorite of ours:



Serves 4

I make this roast in my 2-quart Gourmet Slo-Cooker.  If you use another type of slow cooker, such as a Crock Pot, you will need to brown the roast in a skillet then transfer it to the Crock Pot.


1  2 lb. round beef roast

1 cup low sodium beef broth

1 tsp. Worcestershire sauce

1 clove garlic, minced

1 sprig fresh rosemary

1 yellow onion, cut into 2” pieces

3 potatoes, scrubbed and cut into 2” pieces

1 cup mushrooms, cleaned and sliced

Redneck Pepper® Italian Redneck


Preheat pan over medium heat and preheat Gourmet Slo-Cooker base to a setting of 2½ (Low setting on a Crock Pot).  Add roast to the pan.  Brown on each side, approximately 2 minutes. Sprinkle each side generously with Redneck Pepper Italian.  Place the rosemary sprig and garlic clove beneath the roast.  Add broth around the roast (careful not to rinse away seasonings). Add Worcestershire sauce, cover the pan, then move it to Gourmet Slo-Cooker base.  Allow roast to cook at 2½ for 2 hours.  Do not lift lid and peek.  After two hours, add the potatoes, onion, and mushrooms.  Replace the lid.  After another hour, lower the setting to 1.  Cook on 1 for seven to eight hours.  At this setting, you won’t overcook.  The roast will be tender and juicy with plenty of flavor.
Optional: Add sliced carrots during the last two hours of cooking, if desired.

Roast, potatoes, onions, and mushrooms

Roast, potatoes, onions, and mushrooms


Filed under cooking, Healthful Eating, Recipes, Roast beef