Quick & Easy Pot Roast in the Ninja Foodi

Ingredients

• 2 teaspoon Sea Salt (Adjust to taste. Using a good quality sea salt enhances the flavor of the roast.)
• 1 teaspoon Black Pepper (Freshly ground, to taste. Adds a robust flavor.)
• 1 teaspoon Onion Powder (Adds a savory depth to the roast.)
• 1 teaspoon Garlic Powder (Provides a pungent and aromatic element.)
• 1 teaspoon Dried Basil (Adds a subtle sweetness and herbaceous note.)
• 1 Bay Leaf (Adds subtle flavor. Remove after cooking.)
• 0.5 teaspoon Red Pepper Flakes (Optional, adjust to spice preference. Adds a touch of heat.)
• 1 teaspoon Dried Rosemary (Crushed. Provides a distinctive piney aroma and flavor.)
• 0.5 cup All-Purpose Flour (For coating the beef; can use gluten-free flour for dietary restrictions.)
• 0.25 cup Olive Oil (For searing; bacon grease is best for extra flavor.)
• 3 lb Chuck Roast (Well-marbled. About 80% meat, 20% fat is ideal. Cut into 4-inch chunks for faster cooking.)
• 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot are recommended for a richer flavor.)
• 2 cups Beef Broth (Low-sodium is best for controlling salt levels. Adds depth and moisture.)
• 2 large Yellow Onions (Vidalia or sweet varieties are preferred; quartered for cooking.)
• 1 bulb Garlic (Peeled and smashed to release maximum flavor.)
• 2 sprigs Fresh Rosemary (Adds a fresh, aromatic flavor.)
• 4 sprigs Fresh Thyme (Adds a fresh, herbaceous note.)
• 8 ounces Baby Portobello Mushrooms (Whole; gently wiped clean. Adds an earthy dimension.)
• 2 pounds Carrots (Peeled or unpeeled, whole, depending on preference.)
• 2 pounds Yukon Gold Potatoes (Whole and similar sized. Holds shape better during pressure cooking. Russets are not recommended.)

Instructions

1. Take the chuck roast out of the refrigerator about 30 minutes before cooking. This allows for more even searing.
2. In a medium bowl, combine sea salt, pepper, onion powder, garlic powder, basil, bay leaf, red pepper flakes, rosemary, and flour for the seasoning blend. Ensure all ingredients are well combined.
3. Turn on the Ninja Foodi and select the 'sear/sauté' function. Set the temperature to high and add olive oil to the inner pot. Heat until the oil is shimmering but not smoking.
4. Cut the chuck roast into 4-inch chunks to promote faster and more even cooking.
5. Dredge the beef chunks in the seasoning blend, coating all sides evenly. Shake off any excess flour.
6. Sear the beef chunks in the hot oil until browned on all sides (2-3 minutes per side). Work in batches to avoid overcrowding the pot and lowering the oil temperature. This step builds flavor.
7. Return the seared beef chunks to the inner pot.
8. Deglaze the pot by pouring in the red wine, using a spatula or scraper to scrape up any browned bits (fond) from the bottom. Simmer for 2 minutes to reduce the alcohol and concentrate the flavor.
9. Add the beef broth, bay leaf, smashed garlic, and whole mushrooms to the pot.
10. Add the quartered onions, distributing them evenly around the beef.
11. Arrange the whole carrots and whole potatoes on top of the beef and onion mixture, ensuring they are mostly submerged in the liquid.
12. Add the fresh rosemary and thyme sprigs to the pot.
13. Secure the Ninja Foodi lid, ensuring the pressure valve is set to 'seal'.
14. Select the 'pressure cook' function on high for 30 minutes.
15. After cooking, allow a natural pressure release for 5-10 minutes. Then, manually release any remaining pressure carefully.
16. Carefully remove the lid, tilting it away from you to avoid steam burns.
17. Using a slotted spoon or large serving spoon, carefully remove the cooked carrots and potatoes from the pot and arrange them on a serving platter.
18. Let the beef chunks rest in the cooking liquid for 5-10 minutes to retain moisture. Remove pot roast. Shred or slice with a fork.
19. Serve the pot roast hot with the cooked vegetables and a generous ladle of the cooking liquid. Gravy can be made with the remaining liquid, if desired.
20. To Make Gravy (Optional): Strain the liquid, discarding excess fat. Return liquid to the Foodi pot on sauté mode. Bloom flour (1-2 tbsp) or cornstarch slurry (2-3 tbsp cornstarch mixed with cold water), then bring back to heat and slowly stir while simmering until desired thickness is achieved.