Instant Pot - Pot Roast

Instant Pot - Pot Roast – Mixture of recipes that comes out amazing!

Prep Time 20 minutes

Cook Time 80 minutes

Total Time  3 hour minutes

Servings 6 servings

·       1 3-5 pound beef chuck roast see notes for instructions from frozen

·       1 tablespoon Olive oil

·       Montreal Steak seasoning

·       1 pound red potatoes, medium size

·       4 large carrots (not baby carrots), chopped into large chunks 

·       1 large yellow onion, chopped

·       1 cup Red Wine (optional but adjust stock if omitted)

·       2 cups beef broth

·       2 tablespoons Worcestershire sauce

·       3 sprigs fresh Rosemary

·       3 spring fresh Thyme

·       1/4 cup water

·       2 tablespoons corn starch

Instructions

Set Pot to "sauté".  Season roast generously with Steak seasoning.

When Instant Pot says “Hot” drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. Remove to a clean plate.

Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits.

Add roast back into the Instant Pot and add in the beef stock and Worcestershire sauce.

Lock the lid into place, place vent to sealing, push "Manual," and set time to 60 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically. 

When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid. 

Skim as much of the fat off the top as you can.   Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks.

Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 

Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

1.     The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.