Instant Pot Beef Pot Roast And Gravy
- 1 chuck trimmed roast
- 3 cups beef broth
- 1/2 cup red wine
- 3 garlic cloves minced
- 3 large parsnips peeled and chopped
- 3 carrots chopped
- 1 lb turnips chopped
- 1 onion
- 1 lb potatoes diced
- 4 sprigs thyme
- 2 tsp olive oil
- 1/4 tsp black pepper powder
- 1 tsp kosher salt
- 2 tbsp flour
Run salt and pepper on the roast. Add oil in the instant pot and put the roast in it, let it cook until it gets brown.
Add water, beef broth and red wine into the pot and let it cook for 35 minutes on manual “high”.
Release the pressure naturally.
Add rest of the contents and cook for 2-3 minutes.
Carefully take out the roast and cut into even slices.
Remove the herbs and add flour for thickening the sauce.
Serve the roast with cooked vegetables and sauce.