Double the Vegetables Pot Roast
Get Cozy with Double-the-Vegetables Pot Roast and Full Cast Audiobooks

This week in our Listen and Cook series we’re not only doubling the veggies in our pot roast with chef Sarah Copeland, we’re also doubling, tripling, and quadrupling the number of narrators in our audiobooks and serving up recommendations for listens as richly packed with talent as your stew will be with potatoes. First things first: check out the recipe below for Double-the-Vegetables Pot Roast from Instant Family Meals by Sarah Copeland.*

Double-the-Vegetables Pot Roast (also printed below).

Now while your pot simmers, invite these full-cast productions into your kitchen:

From New York Times bestselling authors Amie Kaufman and Jay Kristoff comes an Illuminae prequel novella that gives listeners a hair-raising glimpse into the calamity that befell the invincible AI system known as AIDAN. Narrated by a full cast and complete with sound effects, Memento is a can’t-miss audio event for Illuminae and sci-fi fans.

Heartbreak and hope exist together in this National Book Award nominee about growing up in a refugee camp, as told by a Somali refugee to the Newbery Honor-winning creator of Roller Girl.

“The audiobook edition of Omar Mohamed’s autobiography, originally a graphic novel account co-authored with Victoria Jamieson, offers listeners an experience of perfection in its storytelling, format shifting, and performance.”—Booklist, starred review

Discover more in Meet the Cast: When Stars are Scattered.

From debut author Asha Lemmie comes a sweeping, heartrending coming-of-age story about a young woman’s quest for acceptance in post-World War II Japan. Spanning decades and continents, Fifty Words for Rain is a dazzling full cast audiobook about the ties that bind, the ties that give you strength, and what it means to be free.

Double-the-Vegetables Pot Roast
From Instant Family Meals by Sarah Copeland

PREP TIME: 20 MINUTES
TOTAL TIME: 1 ½ HOURS (includes curing time)
SERVES 4 TO 6
GLUTEN-FREE

When I was growing up, pot roast was one of my favorite meals. While there
was always plenty of meat and jus, it always felt like we were splitting two
carrots six ways. I wanted all the carrots, and then some, so my grown-up
pot roast has an abundance of them—plus little red or white potatoes that
cook to a creamy finish in the pressure cooker. Normally this meal would
take 2½ hours to prepare, but using a pressure cooker shaves down the time
to under an hour! Feel free to load this up with all the veggies you love, and
when it’s cooked, sop up the juices with buttered bread. And don’t skimp
on the flaky salt and tons of fresh herbs at the finish (meat stewed in broth,
though spoon-tender, usually needs that pop of herbs and seasoning to really
shine). This dish is even better reheated, so even if you’re a small family,
don’t let the quantity scare you off. You’ll be meals ahead.

1 (2½- to 3-pound) boneless beef chuck roast or brisket, trimmed of excess fat
1¼ teaspoons fine sea salt, plus more to taste
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
3 celery stalks, cut into 1-inch pieces
2 garlic cloves, thinly sliced
1 tablespoon harissa paste or tomato paste
1 bay leaf
1 tablespoon all-purpose flour or gluten-free flour
½ cup dry white wine, such as Sauvignon Blanc
5 large carrots, cut into 1-inch pieces
2 cups beef or chicken broth
6 baby potatoes (white or red), halved
4 whole canned San Marzano tomatoes, drained and cut into 1-inch pieces
1 tablespoon apple cider vinegar (optional)

FOR SERVING
1 packed cup fresh mint leaves, dill leaves, or a combination, roughly chopped
Flaky sea salt, such as Maldon
Freshly ground black pepper

1. Season the roast on all sides with 1 teaspoon of the salt and some
pepper and leave at room temperature for at least 30 minutes.

2. Pour the olive oil into the inner pot of the pressure cooker and
set it to Saute. When the oil is hot, add the roast and brown on all
sides, about 8 minutes total. Transfer to a plate.

3. Add the onion and celery to the inner pot, and cook, stirring
often, until the onion has softened slightly, 5 to 7 minutes. Add the
garlic, harissa, and bay leaf and cook until fragrant, 1 minute more.
Sprinkle the flour over all and stir briskly for 30 seconds to coat.
Add the wine and stir, about 1 minute.

4. Return the roast to the inner pot and add the carrots, broth, and
the remaining ¼ teaspoon salt. Lock on the lid and Pressure Cook
on high pressure for 45 minutes. Release the pressure manually.

5. Open the lid and add the potatoes and tomatoes to the inner
pot. Lock on the lid again and Pressure Cook for 4 minutes on
high pressure. Release the pressure manually and open the lid. The
potatoes and beef should be tender but hold their shape.

6. Taste and adjust the seasoning, adding more salt and pepper
as needed and a splash of vinegar, if desired. Transfer the roast
to a cutting board and let it rest for 10 to 15 minutes (to keep the
roast juicy).

7. Meanwhile, cook the juices (with the vegetables) in the inner pot
on the Saute setting until they thicken slightly, about 3 minutes.
Leave on the Keep Warm setting until ready to serve.

8. Thinly slice the roast across the grain. Serve warm, with a
generous quantity of vegetables, pouring the juices over the top.
Top generously with the fresh herbs and sprinkle each portion with
some flaky sea salt and freshly ground pepper.

Copyright © Sarah Copeland. Published by Clarkson Potter, an imprint of Penguin Random House.

*Photo credit: Christopher Testani from Instant Family Meals