Perfect Pot Roast

Perfect Pot Roast

The best pot roasts have a salty, flavorful crust. Espresso powder and a balsamic vinegar glaze (which you can find in the condiment aisle of your grocery store) do a beautiful job in this recipe. Let it cook all day in your Ninja Multi-Cooker or slow cooker and it makes this elegant dish weeknight friendly.

Ingredients:

  • 2 Tbsp espresso powder
  • 4 Tbsp flour
  • 2 Tbsp olive oil
  • 1 4-lb beef chuck roast
  • 2 medium onions, peeled and cut in large chunks
  • 2 carrots, peeled and cut in large chunks
  • 2 Yukon Gold potatoes, peeled and cut in large chunks
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 1 (4-oz) bottle balsamic vinegar glaze, divided
  • 4 Tbsp tomato paste, divided
  • 2 Tbsp cornstarch + 1/4 cup cold water, optional

Preparation:

To prepare in the Ninja 4-in-1 Multi-Cooker:

Combine the espresso powder and flour in a small bowl. Coat the beef roast.

Turn the Ninja to the "Stovetop High" setting, add the olive oil, and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze to the Ninja. Cook until lightly browned and then stir in the garlic.

Return the roast to the insert and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Set Ninja to slow-cook for 8 hours.

Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)

To prepare in a slow-cooker:

Combine the Espresso powder and flour in a small bowl. Coat the beef roast.

In a large sauté pan, add the olive oil and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze. Cook until lightly browned and then stir in the garlic.

Place the pot roast in a slow cooker and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Cook on low for 8 hours.

Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)

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