Name: Instant Pot Pot Roast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: kosher salt; freshly ground black pepper; 3 lbs chuck roast; 2 tablespoons olive oil; 2 medium yellow onions, chopped; 3 garlic cloves, sliced; ½ cup dry red wine; 2 cups low-sodium beef broth; 2 teaspoons worcestershire sauce; 2 tablespoons tomato paste; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 bay leaves; 1½ lbs baby yellow potatoes; 4 large carrots, peeled and cut into 1-1½ inch chunks; 2 tablespoons cornstarch; 2 tablespoons cool water

Ingredients

Scale

kosher salt
freshly ground black pepper
3 lbs chuck roast
2 tablespoons olive oil
2 medium yellow onions, chopped
3 garlic cloves, sliced
½ cup dry red wine
2 cups low-sodium beef broth
2 teaspoons worcestershire sauce
2 tablespoons tomato paste
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 bay leaves
1½ lbs baby yellow potatoes
4 large carrots, peeled and cut into 1-1½ inch chunks
2 tablespoons cornstarch
2 tablespoons cool water

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Instructions

Season the chuck roast generously with kosher salt and black pepper.
Heat 1½ tablespoons of olive oil in the Instant Pot on the sauté setting until very hot.
Sear the chuck roast on both sides in the hot oil until browned. Remove and plate the roast.
If necessary, add more olive oil. Sauté the chopped onions until softened, stirring frequently.
Cancel the sauté mode and add sliced garlic, cooking briefly with the residual heat.
Place the seared chuck roast back into the pot on top of the onions. Pour in the red wine, beef broth, Worcestershire sauce, and stir in the tomato paste.
Add fresh thyme, rosemary, and bay leaves atop the roast. Seal the lid and cook on high pressure for 45 minutes.
Allow for a slow release of pressure for 10 minutes, then quick release any remaining pressure.
Add baby potatoes and carrot chunks to the pot, seal again, and cook on high pressure for another 8 minutes before quick releasing.
Remove the chuck roast and vegetables from the pot. Discard bay leaves and herb sprigs. Trim fat from the roast.
Switch back to sauté mode, mix cornstarch with cool water, whisk into the broth, and cook until thickened while stirring constantly. Serve gravy over roast and vegetables.

Notes

For extra flavor, consider marinating the roast overnight with the seasoning.
Feel free to use other vegetables like parsnips or turnips as alternatives to potatoes and carrots.
Ensure the Instant Pot lid is sealed properly before cooking to prevent steam escape.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 3g
Sodium: 750mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 52g
Cholesterol: 120mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.