Servings: Servings 6 to 8 servings

3 ½-4 pound chuck roast or inside blade roast or rump roast 3 ½ to 4 pound chuck roast or inside blade roast or rump roast
2 teaspoons freshly ground black pepper divided 2 teaspoons freshly ground black pepper divided
3 Tablespoons olive oil 3 Tablespoons olive oil
2 ½ cups dry red wine 2 ½ cups dry red wine
½-1 bunch parsley chopped ½ to 1 bunch parsley chopped
4-5 sprigs fresh thyme or 1 teaspoon dried thyme leaves 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon salt optional 1 teaspoon salt optional
3 cloves garlic halved 3 cloves garlic halved
1 onion sliced or diced 1 onion sliced or diced
6-8 carrots peeled and cut into thirds (large chunks), or baby carrots 6 to 8 carrots peeled and cut into thirds (large chunks), or baby carrots
10-12 potatoes * halved if small or cut in thirds if large 10 to 12 potatoes * halved if small or cut in thirds if large
1 cup celery chopped 1 cup celery chopped
28-56 ounces whole tomatoes including juice, 1-2 large can(s) 28 to 56 ounces whole tomatoes including juice, 1 to 2 large can(s)
Optional Slurry to Thicken Gravy Optional Slurry to Thicken Gravy
2 Tablespoons cornstarch 2 Tablespoons cornstarch
2 Tablespoons water 2 Tablespoons water

IN AN INSTANT POT: subheading: IN AN INSTANT POT:
Cut roast into equal pieces (4 to 6) and season with pepper. Sauté in the Instant Pot.
Remove the seared meat and sauté onion garlic in olive oil. Add vegetables to the bottom of the Instant pot and place the meat on top.
Pour tomatoes over the top, close the Instant pot lid and cook on HIGH for 25 minutes. Natural release for 10 minutes and then set to VENT until all of the steam is released.
Remove roast from the Instant Pot, discard the sprigs of thyme. Place meat on cutting board and allow it to rest at least 10 minutes. Place the vegetables in a dish and cover to keep them warm.
Pull meat or slice against the grain. Serve with vegetables and juices or gravy.
HOW TO MAKE POT ROAST GRAVY
Place braising liquid in a saucepan on the stove on medium heat.
For thicker gravy, make a slurry by shaking a 1:1 ratio of corn starch to cold water until it’s fully mixed with no lumps.
Slowly add slurry to the gravy and cook until desired thickness is achieved.
Preheat oven to 325°F.
Rub roast with 1 teaspoon fresh ground pepper. In a dutch oven (or large pot), heat olive oil on medium high. Sear roast, flipping on all sides until well browned (about 10 minutes).
Add wine, parsley, thyme, salt if using, remaining 1 teaspoon pepper, garlic cloves, onion, carrots, potatoes, and celery. Add tomatoes over top.
Cover and bake for 3 ½ hours. Check for doneness by using a fork to see if meat is tender. If meat is not tender, bake for 30 more minutes.
Remove from oven, remove thyme sprigs, and place meat on a cutting board. Put vegetables in a dish and cover (if thickening gravy).
Pull meat, or slice against the grain. Serve with vegetables and juices or gravy.
To thicken gravy, place dutch oven on medium high heat and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry together and set aside. Once liquid has reached a boil, stir slurry and add about half to the liquid, stirring to thicken. Add more slurry until gravy reaches desired consistency.

*not large baby potatoes, they will get mushy  *not large baby potatoes, they will get mushy
Nutrition Information  Nutrition Information
Calories: 719, Carbohydrates: 60g, Protein: 45g, Fat: 29g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 363mg, Potassium: 2200mg, Fiber: 9g, Sugar: 7g, Vitamin A: 8174IU, Vitamin C: 72mg, Calcium: 131mg, Iron: 8mg  Calories: 719, Carbohydrates: 60g, Protein: 45g, Fat: 29g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 363mg, Potassium: 2200mg, Fiber: 9g, Sugar: 7g, Vitamin A: 8174IU, Vitamin C: 72mg, Calcium: 131mg, Iron: 8mg