Instant Pot Pot Roast
Ingredients
Pot Roast Seasoning
-
2
tablespoons
brown sugar
-
1
tablespoon
garlic powder
-
2
teaspoons
onion powder
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
-
1
teaspoon
dried parsley
-
2
teaspoons
coarse salt
-
1
teaspoon
black pepper
Beef Roast + Veggies
-
2.5
lbs
boneless chuck pot roast
-
¼
cup
olive oil
-
5
cloves
garlic
-
1
small
white onion
-
1
leek
-
6
medium
carrots
-
6
medium
celery stalks
-
6
medium
red potatoes
-
½
cup
dry red wine
-
1
cup
beef broth
-
2
tablespoons
Worcestershire sauce
-
2
tablespoons
cornstarch
Instructions
- Prepare the pot roast seasoning by mixing all spices in a small bowl and set aside.
- Rub the seasoning all over the pot roast, covering all sides.
- Chop the onion, leek, carrots, celery, and quarter the red potatoes, then set aside.
- Turn on the Instant Pot’s sauté feature and add 2 tablespoons of olive oil.
- Sauté garlic, onion, and leek for 3-4 minutes, then remove and set aside.
- Add 2 more tablespoons of olive oil and sear the pot roast for 3-4 minutes on each side.
- Remove the roast and deglaze the pot with red wine, beef broth, and Worcestershire sauce.
- Add the sautéed veggies back into the pot and place the pot roast on top.
- Seal the Instant Pot and set to manual high pressure for 90 minutes.
- After cooking, quick release the pressure and remove the roast.
- Add the quartered potatoes, carrots, and celery on top of the gravy in the pot.
- Seal and set the Instant Pot to manual high pressure for 2 minutes.
- After cooking, quick release the pressure and remove the veggies.
- Turn on the sauté feature and whisk in cornstarch to thicken the gravy.
- Serve the pot roast and veggies with the thickened gravy.
Nutrition Facts (estimated)
Servings
8
Calories
447
Total fat
19g
Total carbohydrates
37g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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