Description
Pot roast in an Instant Pot® with potato, carrots, and celery.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 15 mins
Servings: 8