I've got a 6.5 quart Ninja Foodi. The wife and I are considering an alternate to turkey this Thanksgiving.

If you have a cast iron Dutch oven and are considering a chuck roast, I’ll post a killer recipe when I get home.

Edit:

Heat a cast iron Dutch oven (DO) on the stovetop @ medium-high heat.

Add enough oil to coat bottom of DO.

Sear a nicely seasoned (salt and medium/coarse black pepper) chuck roast until nicely brown on all sides/edges, adding more oil as needed.

Remove the roast and deglaze the DO with enough beef stock to go up 2” deep in the DO. I prefer using a very concentrated beef stock, so I add extra “Better Than Bullion”.

Line the bottom of the DO (right into the beef stock) with onion halves to elevate the chuck roast mostly out of the liquid.

Cover the top of the roast with a few carrot chunks, sliced onions and minced fresh garlic, then salt/pepper the top of everything, and can give a few shakes of Worcestershire sauce, if desired.

Put lid on DO and place on middle rack of a 250-degree oven.

Cook for 4-6 hours, depending on size of chuck roast, and how thick it is. I prefer a good 4-6# roast, for best results.

Once done, remove the roast and veggies onto something to rest, covered in foil to keep warm.

Strain the liquid in the DO, and return to the DO on the stovetop to use for a base for gravy. Add additional stock/water, as needed before thickening for desired type of gravy.

I usually have a pan of oiled up smaller chunks of potatoes/carrots/onions ready to pop into the oven to roast on very high heat (with convection, if you have it), while I’m making the gravy. Prefer this result vs mushy/overcooked veggies hanging out with my roast for hours on end. Just make sure the veggie chunks are small enough to roast quickly, while the gravy is getting done.

This message has been edited. Last edited by: Outnumbered,

I haven't done a pressure cooker roast in years, so I can't help with a recipe, but I do have a bit of advice. The pressure can mute the flavors. It helps to add a shot of acid. I would add a shot or two of malt vinegar to the jus and cook it down and add roux to make the gravy after the meat, potatoes and carrots are done.

quote:

Originally posted by parabellum:

I've got a 6.5 quart Ninja Foodi. The wife and I are considering an alternate to turkey this Thanksgiving.

We have the same model Ninja Foodi, but for pot roast, I use the slow cooker function rather than the pressure cooker. I'll post the recipe that I use, if you would like it. It's really easy; put the ingredients in the pot early in the morning and let 'er rip.

Para...

This is the one I have been using in the Instant Pot (a pressure cooker):

Best Instant Pot Pot Roast

I have modified it to add one single-serve bottle of cabernet sauvignon (comes in a 4-pack at the grocery store) and a teaspoon of red pepper flakes. I also use dried herbs that I quickly turn into a powder in a dedicated blade style coffee grinder.

I thicken the "juice" with xanthan gum as I am trying to maintain a low/no carb diet (I do not eat the veggies, the wife eats them). I buy mine at the grocery store (Bob's Red Mill Xanthan Gum).

Oh... I also use the "Better than Bouillon - Beef" paste instead of bouillon cubes.

All recipes welcome

Mississippi Pot Roast

Roast
1 stick butter
1 pkg Ranch dressing mix
1 pkg Au Jus mix
6-8 pepperoncini peppers

Salt (easy or none)/pepper
Brown the roast (not necessary)
Place roast in crock pot
Shake the dry seasonings (ranch and au jus) on top of the roast
Put the stick of butter on the roast
Place the peppers on the roast
4-6 hrs on high or 6-8 on low

It makes its own great gravy.

quote:

meat, potatoes and carrots

Root veggies are great with a pot roast in any of the simmering styles of cooking (oven, crock pot, or pressure cooker). I'd suggest adding pearl onions (chunky cuts of onion good alternative) and radishes. Radishes were a happy discovery once when I was out of onions but took a chance with radishes I had on hand.

My Dad could cook a roast like nobody else . He ALWAYS stuffed it with Garlic cloves ...

Any of the above techniques will work but don't forget the sliced baby bella mushrooms !

We have a Insant Pot. I'll see if I can get my wife's roast recipe. Pretty simple & turns out mighty tender every time, with a lot of potato & carrot.

Mississippi pot roast is what I do 99% of the time in our Ninja Foodi. It takes about an hour in the pressure cooker and turns out great.

Another yes vote on the Mississippi pot roast.

Para, I was rabbit holed one night and this dude made a pot roast like the one you're describing that looked amazing. I don't have a cooker so I just bookmarked it until I do get one. Anyhow, here it is: https://youtu.be/xMtSxbP4k0k?s...oAAlErpItFgm1-&t=424

quote:

Originally posted by bozman:
Para...

This is the one I have been using in the Instant Pot (a pressure cooker):

Best Instant Pot Pot Roast

I have modified it to add one single-serve bottle of cabernet sauvignon (comes in a 4-pack at the grocery store) and a teaspoon of red pepper flakes. I also use dried herbs that I quickly turn into a powder in a dedicated blade style coffee grinder.

I thicken the "juice" with xanthan gum as I am trying to maintain a low/no carb diet (I do not eat the veggies, the wife eats them). I buy mine at the grocery store (Bob's Red Mill Xanthan Gum).

Oh... I also use the "Better than Bouillon - Beef" paste instead of bouillon cubes.

interesting use of Xanthum gum, I bake a lot of Gluten Free pies, pastries, cakes etc and have learned to not use the amount of Xanthum called for, it can rubber up the cakes etc,

have you noticed that in gravy making?

A pressure cooker is a game changer. I just did a pot roast using a rump roast a week ago. Doing beef short ribs in it this weekend for beef ragu.
Here is a good guide and you can riff on this anyway you want. I like to add a little red wine about a cup or so. Then I pull everything out in the end and add some flour or corn starch slurry to thicken the juices in the pan for a nice gravy.
Also you can substitute the spices for any dry rub mix you like.
Ingredients
2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
Ground black pepper to taste
1 (14.5 ounce) can beef broth
1 1/2 tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 large potatoes, peeled and cut into bite-size pieces
4 carrots, peeled and cut into bite-size pieces
Directions
Gather all ingredients and heat oil in a pressure cooker over medium-high heat. Sear the roast on all sides until browned, then season with salt, onion powder, and pepper.
Pour in beef broth and Worcestershire sauce, then add onion and seal the lid. Bring the cooker up to full pressure, reducing heat to low and cooking for 30 minutes.
Use the quick-release method to lower the pressure, then stir in potatoes and carrots and seal the lid. Bring the cooker up to full pressure and cook for an additional 15 minutes.