Instant Pot Pot Roast with Gravy
Servings: 6
Calories: 433kcal
Equipment
Ingredients
- 2-4 pounds chuck roast cut into 4X4 inch pieces
- pinch salt
- pinch pepper
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 tablespoon garlic minced
- ¼ cup tomato sauce or paste
- ¼ cup red wine any red wine will do
- 3 cups beef broth 4 cups if you want extra gravy
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme dried or fresh
- 1 tablespoon rosemary dried or fresh
- 1 bay leaf
- 4-8 ounces mushrooms sliced-alter amount based on preference
- 1 pound red potatoes skin on, cut in half
- 1 pound carrots peeled and cut in half
Corn starch slurry
- 3 tablespoons corn starch
- 6 tablespoons water cold
Instructions
- Cut chuck roast into 4X4 inch pieces. If you opt to not cut your roast into pieces, you will need to increase the pressure cook time from 65 minutes to 90 minutes.
- Turn Instant Pot on “saute”on hi and let it heat up. While the Instant Pot is heating up, lightly season chuck roast with salt and pepper on all sides. Once Instant Pot is heated up, pour in 1 tablespoon of Olive Oil and then add chuck roast. Saute roast on each side for 2-3 minutes- you just want to sear it and not cook it through. Continue to turn until all sides are seared. This should take about 10 minutes. Remove roast from pot and set aside.
- Pour in chopped onion and saute for 3 minutes. When you add in the onions, they will create a bit of liquid, you want to use this liquid to deglaze the pot to make sure that nothing burns to the bottom during the pressure cooking process. Do so by gently scraping the bottom and the sides of the pot with a plastic or silicone spoon or spatula. Do not use a metal utensil as you may scratch your pot. (I used the non-stick pot and it will scratch).
- Add in the garlic, tomato paste and red wine and stir for one minute. Pour in the beef broth, Worcestershire sauce, thyme and rosemary. Stir and then add the seared chuck roast back to the Instant Pot. Add the bay leaf on top.
- Close Instant Pot lid and move valve to “seal” position. Pressure cook on high for 65 minutes. Reminder- if you are using a roast that has been cut into 4X4 inch pieces, pressure cook for 65 minutes. If you are using a whole uncut roast, pressure cook for 90 minutes. For frozen meat, cook for the same amount of time. The Instant Pot will take much longer to get up to pressure with frozen meat. During this additional time, the roast will start to thaw. No additional pressure cook time is needed.
- When timer beeps, naturally release pressure for 15 minutes. After 15 minutes, move valve to “vent” to remove any additional pressure. There should be little to no pressure left. If a lot of steam is still coming out of the vent, close the vent and wait an additional 5 minutes and then vent again.
- Remove roast from Instant Pot. Add in the carrots, potatoes and mushrooms.
- Close pressure cooker lid and move valve to “seal” position. Pressure cook on high for 5 minutes.
- When timer beeps, quick release pressure by moving the valve to the “vent” position.
- Once all pressure has been released, open the lid and remove the vegetables. Set aside. Turn Instant Pot on saute, high and pour in corn starch slurry. Stir for 2-3 minutes using a whisk until gravy has thickened and is smooth in texture. For a super smooth gravy, pour gravy into gravy boat over a metal strainer. Serve roast with vegetables and gravy! Enjoy!
Nutrition
Calories: 433kcal | Carbohydrates: 28g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 720mg | Potassium: 1328mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12759IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 5mg
