Recipe Details

Instant Pot 'Pot Roast'

Cook this pot roast in your Instant Pot with carrots, potatoes, and celery and then turn the pan juices into a delicious gravy to serve alongside it.

Makes:8 servings

Ingredients

1 (3 pound) boneless beef chuck roast
salt and ground black pepper to taste
1 tablespoon olive oil, or to taste
¼ medium onion, diced
4 medium mushrooms, sliced
¾ cup Merlot wine
1 tablespoon tomato paste
2 cloves garlic, minced
½ teaspoon ground thyme
1 cup beef broth
3 medium red potatoes, cut into chunks
4 medium carrots, cut into chunks
½ cup celery slices
1 tablespoon all-purpose flour, or as needed

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Directions

Prep:10 mCook:110 mReady:2 h 15 m

Pat roast dry and season liberally with salt and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.