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Instant Pot Pot Roast with Carrots and Potatoes
Ingredients
  • subheading: FOR THE POT ROAST:
  • 3 ½ to 4 pound beef roast
  • 3 tablespoons olive oil, divided
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • ½ cup medium to full-bodied red wine (like Cabernet, Zinfandel, or Merlot)
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 4 carrots, peeled and cut into large 2" to 3" chunks
  • 1 ½ pounds whole baby potatoes
  • subheading: FOR THE POT ROAST DRY RUB:
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoons dried crushed rosemary
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • subheading: FOR THE GRAVY:
  • 1 to 1 ½ cups water, or as needed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
Steps
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