Instant Pot Pot Roast

Instant Pot Pot Roast is hands-down the fastest and easiest version of this classic comfort food! It’s fall-apart tender, moist, and covered in a flavorful gravy. Plus the creamy baby potatoes and tender carrots are made right in the same pot!

Servings: www.platingsandpairings.com/instant-pot-pot-roast/

▢ 3 ½ to 4 pound chuck roast

▢ 2 tablespoons olive oil

▢ 1 onion (thinly sliced)

▢ 6 cloves garlic (minced)

▢ 1 ½ pounds baby potatoes (whole)

▢ 2 tablespoons tomato paste

▢ ½ cup dry red wine

▢ 2 ½ cups beef broth

▢ 2 tablespoons Worcestershire sauce

▢ 1 16-oz bag baby carrots (or 4 carrots, peeled and cut into large chunks)

subheading: For the dry rub:

▢ 1 tablespoon kosher salt

▢ 1 teaspoon dried rosemary

▢ 1 teaspoon garlic powder

▢ 1 teaspoon dried thyme

▢ 1 teaspoon black pepper

▢ 1 teaspoon onion powder

subheading: For the gravy:

▢ ¼ cup cornstarch (whisked together with ½ cup cold water)

subheading: To finish:

▢ Fresh chopped parsley (to garnish)

▢ Salt and pepper (to taste)

Trim excess fat off the beef. Cut into 3 to 4 large chunks.

Combine the dry rub ingredients in a small bowl, then coat the beef chunks with the rub.

Turn the Instant Pot to SAUTE and add oil. Once hot, add beef and sear until browned on all sides, about 5 to 10 minutes. (Depending on the size of your IP, you may need to work in batches, so you don’t overcrowd the pot.) Set beef aside on a plate.

Add the onions to the pot and cook for 2 to 3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.

Return the beef to the pot, then top with the potatoes. Don’t stir.

Servings: www.platingsandpairings.com/instant-pot-pot-roast/

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