This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.
Multicooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.
Serving Size: 1 1/2 cups beef and vegetables, about 3 tablespoons sauce