Instant Pot Pot Roast

Best Instant Pot Pot Roast that is so tender it melts in your mouth, with perfect veggies that are not mushy at all. Served with thick and flavorful gravy.


For the Beef:
4-5 lbs  chuck roast  (if needed cut into 2 chunks that would fit in the pot)
3 tablespoons  vegetable or canola oil
1/2 cup  water
1  small onion  (quartered)
8 cloves  garlic  (crushed)
1 teaspoon  thyme
1 teaspoon  rosemary
1 teaspoon  oregano
1 teaspoon  paprika
1/4 teaspoon  ground black pepper
1/4 teaspoon  red pepper flakes
1 cup  red wine  (use water or broth if you want to avoid alcohol)
1 cup  beef broth  (low sodium)
1/4 cup  soy sauce
2 tablespoons  Worcestershire sauce
4 tablespoons  butter  (unsalted)
For the Veggies:
1 lb  mini red potatoes  (whole or cut in half, I prefer whole as they keep their shape better)
8 oz  baby Bella mushrooms  (whole or halved)
3  large carrots  (cut into 1 inch chunks)
Cornstarch Slurry:
1/4 cup  cornstarch
1/3 cup  water


Brown the Beef:
Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
If need cut the beef in two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning, until its nice golden brown.
If needed, add a bit more oil to the pot when searing the rest of the pieces.
Remove browned beef to a plate and cover with foil to keep warm.
Once all the beef has been browned and set aside its time to deglaze the pot.
Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
Turn off the sauté mode.

full instruction on :

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