02 | November | 2017 | Bewitching Kitchen

The Instant Pot is the most recent obsession of cooks everywhere. As a lover of all gadget things, I’ve been seriously tempted to get one, but decided against it. My rationale for swimming against this current is that a regular pressure cooker does the exact same job, with the advantage of heating up faster and achieving higher final pressure (at least my model does). I always use a skillet if I need to brown meat before cooking under pressure, so the saute feature of the Instant Pot doesn’t appeal to me. Its surface is smaller, I much rather stick with my 12 inch skillet for that. Then there is the slow-cooking capability. From what I heard, it does not compare to a regular slow-cooker and more often than not your tried and true recipe for the trusty old crock pot needs to be tweaked. I also think the size and shape of the classic slow-cooker are more appropriate for the type of stuff I cook in it. Think large pieces of pork shoulder, baby back ribs, or several little pots of custard things for crème brûlée. The only feature of the instant pot that cannot quite be matched by other gadgets is the yogurt making. But, do I ever make yogurt at home? Not really. So there you have it, the Bewitching Kitchen will go on Instant Pot-less. And today I share with you a pot roast made in our crock pot, melt-in-your-mouth tender, with the delicious addition of fennel, that absolutely makes this dish. Don’t omit it. By all means, if you own the Instant Pot, put it to use. My feelings won’t be hurt…

SLOW-COOKER POT ROAST WITH POTATOES, CARROTS AND FENNEL
(from the Bewitching Kitchen, inspired by many sources)

2 tablespoons grapeseed oil (or oil of your choice)
1 bone-in chuck roast, 4 to 5 pounds
2 tsp Herbes de Provence
2 tsp fennel seeds
1 tsp salt
1/2 tsp ground black pepper
6 yellow potatoes (such as Yukon Gold), halved
2 fennel bulbs, cut in large pieces
6 carrots, peeled, and cut in large pieces
1 shallot, diced
1 stick celery, diced
1/2 cup beef broth
1/2 cup water
fresh parsley, to serve (optional)

Mix the spices in a small bowl, crushing the fennel seeds lightly. Rub the dry rub all around the beef. In a large skillet, heat the oil and brow the meat on all sides. As the meat browns, place the potatoes, carrots, fennel, shallots and celery inside your slow-cooker. Season them lightly with salt.

When the meat is golden brown, transfer it to the slow cooker, placing it on top of the veggies. Deglaze the skillet with a little water, and transfer the juices to the slow-cooker. Add the beef broth and water. Set it on low for 10 hours, you can also cook on high for 5 to 6 hours, but I really prefer the texture of the meat when cooked low and slow.

Shred or cut the beef in serving pieces, and enjoy with all the veggies. It is even better when prepared one day in advance.

ENJOY!

to print the recipe, click here

This was very good served over mashed cauliflower, my to-go veggie of choice for a low-carb side dish. I made the pot roast the day before our dinner, and re-warmed it gently on the stove top, adding fresh parsley right before indulging in it. The exact same recipe could be made in the pressure cooker, probably taking around 30 minutes in high pressure. Still, there’s something to be said about coming home to a house that smells like dinner is waiting for you with open arms. Even if you will place it in the fridge for a day… Leftovers are as amazing as one would expect!