Classic Pot Roast (Instant Pot or Not!)

Slice beef into 3 - 4 large pieces. Remove any large pieces of excess fat and discard. Season with salt and pepper.

Peel the potatoes but leave them whole.

Slice mushrooms in ½ .

Scrub carrots and slice into long 2 - 3 inch sections.

Slice onion into large dice or half rings. Mince garlic.

Place beef, potatoes, carrot, onion, garlic, mushrooms, and thyme in the pot.

Sear beef in a large Dutch oven or pot with a lid, over medium-high heat until golden brown on both sides, about 5 - 6 minutes per side. Then add the onions, carrot, mushrooms, potatoes, and garlic.

Melt the butter in a small bowl and stir in the flour. Whisk in the wine until its smooth. Add this to the pot (either kind).

In the Instant Pot, add only 2 cups of water. Fit the lid on, power on the “beef” setting and cook on high pressure for about 45 minutes.

Preheat the oven to 325 degrees. In a stove top pot, add closer to 4 cups of water, enough to come up and cover most of the ingredients. Bring to a boil, then stir and press ingredients under the water level. Cover and transfer to the oven. Cook for about 2.5 hours.

When done, release steam and remove lid. You may prefer to remove the meat and vegetables and turn on sauté to thicken the sauce, but it’s also very good as a thin sauce, especially once you break into the potatoes.

The stew is done when the meat is fork tender.

Slice the meat and serve in large bowls with veggies. I like to cut the potatoes in ½ and serve a large piece, then diners can mash the potato into the sauce as desired.

Leftovers taste even better for days and this freezes very well.