Instant Pot Pot Roast



Recipe adapted from Simply Sated Perfect Pot Roast Instant Pot Pot Roast Recipe is the only recipe I need in life! Pot Roast is my absolute favorite! There's something about the tender meat, potatoes, carrots, and THAT SAUCE that is so comforting and delicious. This is the BEST POT ROAST RECIPE of all time. If you're in the mood for comfort food, you have to learn how to make this Pot Roast!

INGREDIENTS
FOR COOKING THE ROAST:
3 pounds chuck roast
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoky or sweet paprika
2 tablespoons canola oil
2 tablespoons butter
1 large sweet yellow onions peeled & quartered
3 large carrots washed & cut into 2-inch pieces
2 garlic cloves peeled & halved
1 cup low-sodium beef or chicken broth
1 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
IF ADDING ROOT VEGETABLES TO EAST AS A SIDE DISH:
1- pound Baby Dutch Yellow or Baby Red potatoes
3 large carrots washed
1 large sweet yellow onion peeled & quartered

INSTRUCTIONS
Set Instant Pot to “Sauté”.
Sprinkle both sides of the pot roast with salt, black pepper and paprika and set aside.
Add oil and butter to the Instant Pot. When the oil is hot and has a shimmer, use tongs to add the roast (resist the urge to flip it for 3-4 minutes). The roast should have a beautiful golden brown sear. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
Add the quartered onion and carrots. Cook 3-4 minutes or until vegetables begin to caramelize and brown. Add garlic and sear for 30 seconds.
Slowly add the broth (deglaze) while scraping the bottom of the pot with a wooden spatula.
Place the Instant Pot trivet over the vegetable/broth mixture and set the Instant Pot to “Pressure Cook or Manual” on HIGH and set for 55 minutes.
Place the roast in the Instant Pot on top of the trivet.
Place the rosemary and thyme sprigs on the roast.
If adding root vegetables (to eat as a side) place them on the top of the roast and sprinkle with additional kosher salt and pepper.
Pour the wine over the vegetables and roast.
Place the lid on the pot and turn to LOCK position. Set the vent to the SEALED position.
When the cooking time is done, allow the Instant Pot to natural release. This will take about 10 minutes. When the float valve (red valve) drops, it is safe to open the lid.
Transfer the root vegetables to a platter, and (carefully) remove the roast by the handles of the trivet. Discard the herb sprigs and transfer the roast to the platter with the vegetables. Cover the platter with foil to keep the food warm.
Set the Instant Pot to “Sauté”.

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