Harissa Pot Roast with Smoky Roasted Garlic
- 3-4 lb. boneless beef chuck roast
- 1 tablespoon salt
- 1 teaspoon cracked black pepper
- 3 tablespoons Harissa Olive Oil
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 chopped celery sticks
- 1 chopped yellow onion
- 3 sliced carrots
- 1 sliced leek
Smoky Roasted Garlic:
- 2 heads garlic
- 1 teaspoon Hickory Olive Oil
- t tablespoon Cold Smoked Olive Oil
- Preheat your pressure cooked or Instant Pot to the saute setting. Pat beef roast dry with paper towels and swaon. All over, with salt and pepper. Add Harissa olive oil to the pot and, one hot, carefully add the beef roast. Sear on all sides until dark brown and remove from the pot.
- Deglaze the pan with red wine and let simmer for 3-4 minutes or until slightly reduced.
- Add beef broth, thyme, rosemary, celery, onion, carrots and leeks, stir to combine and bring to a simmer.
- Once simmering, return the beef roast and close with the lid. Program settings to pressure cook (or regular).
- Cook for 60 minutes, run off the heat and let rest for 15 minutes. After the resting period, release the steam and let rest for another 15 minutes.
- For the roaster garlic, preheat the oven to 400°F.
- Place prepared garlic on small sheets of foil and drizzle with Hickory balsamic and Cold Smoked olive oil.
- Wrap the garlic in the foil, creating little porches, and roast for 15-20 minutes or until the garlic is lightly golden brown and tender.
- Remove form the oven and set aside. Season pot-broth to taste with additional salt and pepper.
- Serve pot roast with roasted garlic and some nice crust bread or potatoes for dipping.