Pot Roast is one of the most classic and comforting dishes I can think of. Using a pressure cooker/ multi-cooker makes the process a little more quick and hands off than the traditional method, yet producing the most tender meat you can imagine.

To make this #dinnerdoneby9am I fully cook the roast and vegetables in the morning. After shredding the meat I return everything to the multi-cooker liner and refrigerate all day. Then I reheat in the multi-cooker just before serving.

-1 Tbsp olive oil
-3 cloves garlic, minced
-2 c beef broth
-1/2 c red wine
-2 Tbsp tomato paste
-4 Tbsp Worcestershire sauce
-1 tsp dried rosemary
-1 tsp dried thyme
-1 tsp salt
-1/2 tsp black pepper
-1 lb baby potatoes
-3 lb chuck roast
-6 carrots, peeled and cut into large chunks
-1 onion, sliced
-2 (optional) Tbsp balsamic vinegar

Turn multi-cooker to saute. Add oil and garlic, saute 1 minute. Add broth through pepper, stir well to dissolve the tomato paste. Add chuck roast, spooning sauce over top. Cover and cook on manual at high pressure for 90 minutes. Quick release pressure, stir in vegetables, then cover and cook an additional 20 minutes, until meat shreds easily using 2 forks. Quick release pressure again. Remove meat and vegetables to a platter, shred meat. Pour gravy over meat and vegetables and serve.