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FAST: 2 hours 40 minutes
Slow: 10-11 hours 40 minutes active
This recipe is a pot roast spin on classic French boeuf bourguignon, brightened up with a generous handful of fresh herbs. For faster cooking, we divide a chuck roast into three pieces by pulling the roast apart at its natural seams, them trimming away the excess fat. Tying each piece with kitchen twine compacts the shapes so all the pieces fit in the pot and cook evenly. The parsley and tarragon aren't needed until the very end, so to save time and ensure that their flavors and color stay fresh, prep them during the natural pressure release. Chunks of warm, crusty bread or buttery mashed potatoes are the perfect accompaniment for this hearty braise.
pound boneless beef chuck roast, pulled apart at the natural seams into 3 pieces, trimmed, each piece tied with twine at 1-inch intervals
teaspoon grated nutmeg
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