Multi Cooker POT ROAST

Brown Chuck Roast

Heat up Multi Cooker. Wait until it says HOT (~8 mins) – make sure the Multi Cooker is as hot as it can be to promote the maillard reaction and prevent excessive moisture loss.

First, pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper.

Then, drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot.

Now, place the seasoned side of the chuck roast in Multi Cooker, and season the other side of the roast with more kosher salt + ground black pepper.

*Pro Tip: Let the roast brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors.

Lastly, set the browned chuck roast steak aside.

Sauté Onion & Garlic

First, add sliced onions in Multi Cooker, and saute until softened. You can add in a pinch of kosher salt and ground black pepper here to season.

Then, add in garlic and saute for 30 seconds until fragrant.

Lastly, add in mushrooms and saute for another 2 mins. Then season with another pinch of kosher salt.

Deglaze Multi Cooker

Now, pour a dash of red wine or balsamic vinegar in Multi Cooker, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast

First, add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Multi Cooker.

Then, taste the seasoning and add more kosher salt and ground black pepper if desired.

Now, place the chuck roast and all its meat juice in Pressure Cooker.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. 

• Pressure Cooking Method: Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes).

Open the lid carefully.

Pressure Cook Vegetables

First, remove the chuck roast, then cover the chuck roast with aluminum foil and let it rest as you pressure cook the vegetables.

Then, submerge the quartered potatoes into the gravy and stack the chopped carrots on top of the potatoes.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. 

• Pressure Cooking Method: Pressure cook at High Pressure for 4 minutes + Quick Release.

Open the lid carefully.

Make Gravy & Serve Multi Cooker Roast

Taste the sauce one last time and adjust the seasoning if necessary.

Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the yummy pot roast gravy one third at a time until desired thickness.

Then, slice the pot roast against the grain. High five your family!

Serve this Easy Multi Cooker Umami Pot Roast and Potatoes with Gravy, and enjoy this umami filled dish you’ve just cooked! 😀