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4.25 from 4 votes

Instant Pot Umami Pot Roast

Course Main Course
Cuisine American
Keyword carrots, Potatoes, Umami Pot Roast
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 428kcal

Ingredients

  • 3/4 lb potatoes large bite-sized pieces
  • 2 small carrots peeled and cut into large chunks
  • 1 small onion diced
  • 2 stalks celery diced
  • 1 garlic clove minced
  • 1/2 cup red wine
  • 1 tsp thyme minced
  • 1/2 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 cup flour
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 2-2 1/2 pounds beef chuck roast

Instructions

  • Mix together flour with ½ teaspoon salt, ½ teaspoon smoked paprika, and a ¼ teaspoon black pepperin a small bowl.
  • Marinate the beef chunks into the seasoned flour and keep aside.
  • Set the instant pot to “Sauté” mode and add oil and seasoned beef.
  • Sauté for about 3 minutes on each side and dish out.
  • Put a little more oil and add onions, celery, and garlic.
  • Sauté for about 2 minutes and add red wine, ½ cup of water, thyme and Worcestershire sauce.
  • Sauté for about 1 minute and add beef, potatoes, ½ teaspoon each of salt and black pepper.
  • Secure the lid and cook under “Meat/Stew” for about 40 minutes.
  • Select “Cancel” and release the pressure naturally.
  • Add carrots and cook for another 10 minutes.
  • Release the pressure naturally and transfer 1 cup of the cooking liquid in a small saucepan.
  • Simmer for about 10 minutes and drizzle over the pot roast in a bowl.

Nutrition

Calories: 428kcal