Instant Pot Pot Roast
Ingredients
The roast
-
3
lbs
Chuck Roast, well marbled
-
1 ½
tsp
Kosher Salt
-
1
tsp
Pepper
-
2
Tbsp
Olive Oil
-
2
large
Yellow Onions, cut in quarters
-
½
cup
Red Wine
-
3
cloves
Garlic, smashed
-
2
sprigs
Rosemary
-
3
sprigs
Thyme
-
1
can
Beef Consommé
-
1
Tbsp
Soy Sauce, low sodium
-
4
large
Carrots, cut in large 3" pieces
-
8
oz
Sliced Mushrooms (optional)
To thicken the gravy
-
⅓
cup
Flour
-
4
Tbsp
Butter, softened
Instructions
- Season the roast with salt and pepper on all sides.
- Sauté olive oil in the pressure cooker and brown the roast for 5 minutes on each side, then remove.
- Brown the onion quarters in the same pot.
- Deglaze the pot with red wine, scraping up the browned bits.
- Add garlic, rosemary, thyme, beef broth, soy sauce, carrots, and mushrooms, and stir well.
- Return the roast to the pot, seal the lid, and set to cook on high pressure for 60 minutes.
- After cooking, let the pot sit for 10 to 20 minutes before releasing the steam.
- Remove the roast and skim off the fat, then discard herb stems.
- If cooking carrots or potatoes separately, add them now and cook for 3 to 5 minutes.
- Mix flour and butter together, then stir into the pot to thicken the gravy.
- Serve the roast with vegetables and gravy.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
369
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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