Instant Pot Pot Roast
Ingredients
The roast
-
1
3 to 4 pound
boneless beef chuck roast
-
to taste
Salt and freshly ground black pepper
-
2
tablespoons
olive oil
The vegetables
-
4
cloves
garlic, minced
-
8
ounces
baby carrots
-
2
large
onions, thinly sliced
-
1½
pounds
red potatoes, cut into 1-inch pieces
The liquids and seasonings
-
1
cup
red wine
-
2
cups
beef broth
-
1
tablespoon
tomato paste
-
1
sprig
fresh thyme
-
1
bay leaf
For the gravy
Instructions
- Pat the chuck roast dry and season it with salt and pepper.
- Set the Instant Pot to sauté and heat the olive oil until shimmering.
- Brown the beef on all sides, about 7 to 10 minutes, then remove it from the pot.
- Add the carrots, onions, and potatoes to the pot and cook until they begin to brown.
- Add the garlic and sauté for about 30 seconds.
- Pour in the red wine and scrape up the browned bits from the bottom of the pot.
- Add the beef broth, tomato paste, thyme, bay leaf, and season with salt and pepper.
- Return the beef to the pot, cover, and lock the lid, turning the valve to sealing.
- Press the Manual or Pressure Cook button and set it for 60 minutes.
- After cooking, allow the pressure to release naturally for about 15 minutes.
- Unlock the lid and remove the beef and vegetables, keeping them warm.
- To make the gravy, pour the drippings into a bowl and skim off the fat.
- Reserve ¼ cup of the fat and whisk it with flour in a saucepan over low heat until bubbly.
- Add the remaining meat juices (up to 2 cups) to the saucepan and bring to a boil, stirring constantly until thickened.
- Season the gravy to taste and serve with the pot roast and vegetables.
Nutrition Facts (estimated)
Servings
12
Calories
381
Total fat
20g
Total carbohydrates
16g
Total protein
31g
Sodium
309mg
Cholesterol
104mg
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