Instant Pot Old-Fashioned Pot Roast
- 3 lb chuck roast
- black pepper to taste
- kosher salt to taste
- 1 1/2 tsbp canola oil
- 1 onion chopped
- 3 garlic cloves
- 2 tbsp tomato paste
- 1/4 cup dry red wine
- 3 cup beef stock
- 2 tsp Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig rosemary fresh
- 2 bay leaves
- 1 1/2 lb baby red potatoes
- 2 1/2 tbsp cornstarch
- 4 carrots diagonally cut
Turn on the instant pot and select sauté.
Season beef with 1½ teaspoons of salt and 1 teaspoon black pepper.
Add oil, beef and sauté for 3 minutes for each side.
Add onions and sauté for 3 minutes.
Further add tomato paste and garlic and sauté for 1 minute.
Stir in red wine, beef stock, thyme, rosemary, bay leaves, potato, carrots and Worcestershire sauce.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 60 minutes, release the pressure quickly through steam vent.
Open the lid and remove potatoes, carrots and beef from instant pot.
Take a bowl and whisk cornstarch with ¼ cup cold water, set it aside.
Again, select sauté setting.
Add cornstarch and cook for about 3 minutes.
Serve beef, carrots and tomatoes with this juice and enjoy.
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