Instant Pot Pot Roast

I was asked to do an Instant Pot cooking demonstration, so converted this recipe from a conventional oven to the Instant Pot.  If you don’t have an Instant pot, the conventional way is to follow steps 1 – 3 on the stovetop in an oven-proof stock pot with a lid, then put the roast into a preheated 350 degree oven for about 3 hours, and follow the finishing steps in Step 6

Servings: 6-8

Ingredients:

• 1 4 lb. chuck roast

• Salt and pepper

• 1 T. olive oil

• ¼ c. tomato paste

• 4 cloves garlic, minced

• 1/3 c. flour

• 1 c. red wine*

• ½ c. sherry*

• 1 ½ c. beef broth

• 1 ½ lb. small red or fingering potatoes (about 16-20)

• 4 large carrots cut into 2” long pieces

• 3 large celery stalks, diced

• 1 large sprig rosemary

• 1 large sprig thyme

• 1 lb. whole white boiling onions or small shallots

• 2-3 T. cornstarch dissolved in 2-3 T. cold water

*If you prefer not to use wine, omit and substitute with more broth.

Instructions:

1.  Turn on Instant Pot to sauté and while it is heating, sprinkle roast with salt and pepper on all sides.  Add oil, and when hot, add the roast and brown on all sides (about 5 minutes per side).

2.  Remove the roast from pot and add the tomato paste and garlic to pot. Stir constantly for 1 minute to combine and prevent garlic burning.  Add flour and make a paste.  Whisk in the red wine and sherry until well combined and cook until slightly thickened, about 3 minutes. 

3.  Add broth, potatoes, carrots, celery rosemary, thyme, 2 t. salt and a large pinch of pepper.  Nestle the beef on top of vegetables, and place onions (shallots) around beef, wherever they fit.

4.  Seal lid and set to pressure cook on high for 1 hour 15 minutes.

5.  When cycle is complete, quick release the pressure.  Unlock lid and allow roast to sit in sauce for 10 minutes.

6.  Remove herbs from sauce and transfer meet to cutting board. Slice and place on serving platter.  If sauce in pot is thin, switch Instant Pot to sauté setting and bring liquid to boil.  Add the cornstarch and water a bit at a time, stirring, until desired thickness of sauce is achieved.  Spoon vegetables over meat and pour sauce over all.  Serve.