Red Wine Pot Roast

[Weeknight] [Company]

Makes 6 servings

• 1 2- to 2½-lb. boneless beef chuck pot roast, trimmed
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• ¾ cup dry red wine
• 2 Tbsp. tomato paste
• ¾ cup 50%-less-sodium beef broth
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried thyme, crushed
• 2 Tbsp. quick-cooking tapioca, crushed (slow cooker only)
• 1 lb. tiny new red potatoes
• 4 large carrots, cut into 1½-inch pieces
• 2 cups 1-inch pieces peeled rutabaga
• 1 cup 1-inch pieces celery
• 2 Tbsp. cornstarch (pressure cooker only)

Fast 40-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to cook meat in hot oil until browned on all sides. For a stove-top pressure cooker, cook meat directly in the pot over medium-high heat. Remove meat. Add garlic to pot; cook 1 minute, stirring constantly. Carefully add wine to pot, stirring to scrape up any browned bits. Stir in tomato paste, broth, salt, pepper, and thyme. Return meat to pot; add potatoes, carrots, rutabaga, and celery. Lock lid in place. Set an electric cooker on high pressure to cook 40 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 40 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. In a small bowl combine 2 Tbsp. each cornstarch and cold water; stir into cooking liquid. For an electric cooker, heat to simmering on saute setting. For a stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Season to taste with additional salt and pepper. Serve cooking liquid with meat and vegetables.

Slow 10-hour low or 5-hour high cook time

In a large skillet cook meat in hot oil over medium-high heat until browned on all sides. Transfer meat to a 6-qt. slow cooker. In the same skillet cook garlic 1 minute, stirring constantly. Carefully add wine to skillet, stirring to scrape up any browned bits. Stir in tomato paste, broth, salt, pepper, thyme, and tapioca. Add potatoes, carrots, rutabaga, and celery to cooker.

Cover and cook on low 10 to 11 hours or high 5 to 5½ hours. Using a slotted spoon, transfer meat and vegetables to a platter. Season to taste with additional salt and pepper. Skim fat from cooking liquid; serve with meat and vegetables.

Per serving 382 cal., 11 g fat (3 g sat. fat), 98 mg chol., 471 mg sodium, 27 g carb., 5 g fiber, 7 g sugars, 37 g pro.