Instant Pot® Yankee Pot Roast

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Description

This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce–an important step in a sealed system where water can’t evaporate. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.

Ingredients

  • 1 (3 1/2) pound boneless beef chuck roast
  • ¼ cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons minced fresh rosemary
  • 1 cup beef stock, divided
  • ¾ cup Merlot wine
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • aluminum foil
  • 2 cups baby carrots
  • 2 cups frozen pearl onions
  • 3 stalks celery, cut into 2-inch pieces
  • fresh rosemary sprigs, for garnish

Instructions

  1. Stir together flour
  2. salt
  3. and pepper in a small bowl.
  4. Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast
  5. pressing lightly to ensure it sticks to the meat.
  6. Turn on a multi-functional pressure cooker (such as Instant Pot)
  7. add oil
  8. and select Sauté function. Add roast to the hot oil and cook
  9. without turning
  10. until browned
  11. about 3 minutes. Turn roast to brown each side
  12. about 3 minutes per side. Transfer roast to a plate.
  13. Add onion
  14. garlic
  15. and minced rosemary to the pot; cook
  16. stirring often
  17. until onion is translucent
  18. about 6 minutes. Add beef stock
  19. wine
  20. and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
  21. Close and lock the lid
  22. select Meat/Stew function
  23. and set the timer for 40 minutes.
  24. Release pressure carefully using the quick-release method according to the manufacturer’s instructions
  25. about 5 minutes. Unlock and remove the lid. Transfer roast to a plate
  26. tent with aluminum foil
  27. and let rest for 15 minutes.
  28. Add carrots
  29. pearl onions
  30. and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
  31. Release pressure carefully using the quick-release method according to the manufacturer’s instructions
  32. about 5 minutes. Unlock and remove the lid.
  33. Slice roast against the grain
  34. or use 2 forks to pull meat into chunks. Transfer roast
  35. vegetables
  36. and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 50 mins

Servings: 14

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