Instant Pot Pot Roast
- 3 lb beef chuckroast
- 2 tbsp canola oil
- 2 garlic cloves peeled & halved
- 1 cup low-sodium beef broth
- 1 tsp kosher salt
- 2 tbsp butter
- 1 large sweet yellow onion peeled and diced
- 3 large carrots cut into 2-inch pieces
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Sprinkle both sides of the pot roast with salt, black pepper, and paprika and set aside.
Add oil and butter to the Instant Pot and select “Sauté”.
Add the roast and sear from one side. Turn the roast over and sear it on the opposite side. Transfer the roast to a plate.
Add the quartered onion and carrots for cook for 3-4 minutes.
dd garlic and sear for 30 seconds.
Add the broth and stir with a wooden spatula.
Place the Instant Pot trivet over the mixture and set the Instant Pot to “Manual” on “High Pressure” and set for 55 minutes.
Place the roast in the Instant Pot on top of the trivet and add the rosemary, salt, black pepper and thyme sprigs on the roast.
Pour the wine over the vegetables and roast.
Close the lid and wait until the timer goes off.
Select “Cancel” and release pressure quickly.
Remove the lid and remove the roast and transfer to a plate.
Blend the remaining mixture with the blender to make soup puree and “Sauté” the gravy for 3-5 minutes or until it thickens a little.
Add remaining carrots to the gravy and mix well.
Select “Cancel” and transfer the gravy into a separate bowl.
Pour gravy onto roast and serve hot.
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