Instant Pot Pot Roast
Ingredients
The roast
-
3
pounds
chuck roast
-
1
tablespoon
olive oil
-
salt and pepper
to taste
The vegetables
-
½
cup
onion, chopped
-
1
tablespoon
minced garlic
-
2
pounds
small potatoes, whole or halved
-
1
pound
carrots, peeled, halved and cut into 2 inch pieces
The liquids and seasonings
-
¼
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
1
tablespoon
Worcestershire sauce
-
1
teaspoon
dried Italian seasoning
-
1
bay leaf
-
1
teaspoon
smoked paprika
For thickening and garnish
-
2
tablespoons
corn starch
-
2
tablespoons
chopped parsley
Instructions
- 1. Set the Instant Pot to sauté mode and season the roast with salt and pepper.
- 2. Heat olive oil in the pot and brown the roast for 4-5 minutes on each side.
- 3. Remove the roast and cover it to keep warm.
- 4. Sauté the onion in the pot for 4-5 minutes until tender, then add garlic and cook for 30 seconds.
- 5. Pour in the red wine and let it simmer for 2-3 minutes.
- 6. Add beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf, and smoked paprika; stir to combine.
- 7. Return the roast to the pot, seal, and set to manual high pressure for 45 minutes.
- 8. After cooking, manually release the pressure and add the carrots and potatoes.
- 9. Seal the pot again and set to manual high pressure for an additional 15 minutes.
- 10. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
- 11. Remove the meat and vegetables, shred the meat, and arrange everything on a platter.
- 12. Discard the bay leaf, set the pot to sauté mode, and bring the liquid to a simmer.
- 13. Mix corn starch with cold water, add to the pot, and cook until the gravy thickens.
- 14. Pour the gravy over the meat and vegetables, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
498
Total fat
24g
Total carbohydrates
24g
Total protein
49g
Sodium
606mg
Cholesterol
162mg
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