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Hi, everyone!

I think every great hostess has a special pot roast recipe. Some bake it, some speed things up with a pressure cooker, and I use a slow cooker. That way, it doesn’t have to be a recipe reserved for the weekend. Tomorrow night on You’re Home with Jill, I’ll show you how to make my Perfect Pot Roast. We’re using the Today’s Special Value®…the Ninja Multi-Cooker which doubles as a stovetop, oven, steamer, and slow-cooker!

Perfect Pot Roast

Ingredients:

• 2 Tbsp espresso powder


• 4 Tbsp flour


• 2 Tbsp olive oil


• 1 4-lb beef chuck roast


• 2 medium onions, peeled and cut in large chunks


• 2 carrots, peeled and cut in large chunks


• 2 Yukon Gold potatoes, peeled and cut in large chunks


• 3 cloves garlic, minced


• 3 cups beef broth


• 1 (4-oz) bottle balsamic vinegar glaze, divided


• 4 Tbsp tomato paste, divided


• 2 Tbsp cornstarch + 1/4 cup cold water, optional

Preparation:

To prepare in the Ninja 4-in-1 Multi-Cooker:

1. Combine the espresso powder and flour in a small bowl. Coat the beef roast.


2. Turn the Ninja to the "Stovetop High" setting, add the olive oil, and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze to the Ninja. Cook until lightly browned and then stir in the garlic.


3. Return the roast to the insert and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Set Ninja to slow-cook for 8 hours.


4. Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)

To prepare in a slow-cooker:

1. Combine the Espresso powder and flour in a small bowl. Coat the beef roast.


2. In a large sauté pan, add the olive oil and sear the roast on all sides; set aside. Add the onions and 2-oz of the vinegar glaze. Cook until lightly browned and then stir in the garlic.


3. Place the pot roast in a slow cooker and add the carrots, potatoes, beef broth, and 2 Tbsp of tomato paste. Cook on low for 8 hours.


4. Remove the beef roast and stir in the remaining balsamic glaze and tomato paste. (If you like a thicker broth, combine the cornstarch and 1/4 cup cold water. Stir the slurry into the broth. Serve.)

It doesn’t get any cozier with pot roast—and that’s what we’re talking about tomorrow. Those cozy touches that you can work into every room of your home.

Speaking of cozy touches…I just got home from a trip to see my 96-year-old grandpa. Trevor and I flew out to Indiana for a quick trip and I just love how “at home” I feel there. There’s nothing like going back to the places of your youth and re-living fond memories all over again. Here are a few pictures from our trip if you aren’t on Facebook:

Airplane selfie! My heart needed a trip to the farm to see my 96 year old Grandpa. Doug and Kylie had other commitments, so Trevor and I are off!

Hello farm! See the bright green roof on the barns in the back? My grandpa painted them that way so when you were driving down the country road and saw them in the distance, you knew you were almost home. I still love that story.

A beautiful Indiana morning at this little church. My Uncle is the pastor, I sat with Trevor, my cousins, their families, and my grandpa. Feeling so grateful for my family and am so glad I'm here.

The goodbye. A heart filled weekend for Trevor and his great grandpa.

See you tomorrow at 7pm ET for You’re Home with Jill.

From my home to yours,
—Jill