Instant Pot 'Pot Roast'
Description
Cook this pot roast in your Instant Pot with carrots, potatoes, and celery and then turn the pan juices into a delicious gravy to serve alongside it.
Ingredients
•
1 (3 pound) boneless beef chuck roast
•
salt and ground black pepper to taste
•
1 tablespoon olive oil, or to taste
•
1/4 medium onion, diced
•
4 medium mushrooms, sliced
•
3/4 cup Merlot wine
•
1 tablespoon tomato paste
•
2 cloves garlic, minced
•
1/2 teaspoon ground thyme
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1 cup beef broth
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3 medium red potatoes, cut into chunks
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4 medium carrots, cut into chunks
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1/2 cup celery slices
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1 tablespoon all-purpose flour, or as needed
Directions
1
Pat roast dry and season liberally with salt and pepper.
2
Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
3
Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
4
Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
5
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
6
Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.