Name: InstantPot Pot Roast
Cook time: 40 min
Total time: 40 min
Ingredients: 3-5 pound beef chuck roast; 2 yellow onions, peeled and quartered; 4 carrots, peeled and sliced into inch-thick circles; 2 tbsp light olive oil; Generous salt and pepper; 2 cups beef broth (I use this organic, low sodium); 1/2cup red wine, like Cabernet Sauvignon; 1 whole sprig of fresh rosemary; 3 sprigs fresh thyme; 24 oz bag petite or ‘Baby Dutch’ yellow potatoes; Chopped fresh parsley (optional)

InstantPot Pot Roast

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Author: Roni Proter
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients

Units Scale

3–5 pound beef chuck roast
2 yellow onions, peeled and quartered
4 carrots, peeled and sliced into inch-thick circles
2 tbsp light olive oil
Generous salt and pepper
2 cups beef broth (I use this organic, low sodium)
1/2cup red wine, like Cabernet Sauvignon
1 whole sprig of fresh rosemary
3 sprigs fresh thyme
24 oz bag petite or ‘Baby Dutch’ yellow potatoes
Chopped fresh parsley (optional)

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Instructions

Turn your InstantPot or any electric pressure cooker to the ‘saute’ setting. Add the olive oil, half of the carrots and onions and stir until browned.
Cook the vegetables in batches, then add them all to the bottom of the pressure cooker.
Meanwhile, season the chuck roast with salt and pepper generously on both sides.
Place the chuck roast on top of the vegetables, pour over the beef broth and wine, and place the rosemary sprig and thyme on top.
Seal the lid and cook on high for 30 minutes. Force the steam release and once unlocked remove the rosemary and thyme and add the potatoes.
Seal and cook on manual for 10 minutes.
Serve with chopped parsley if using.

Find it online: https://dinnerreinvented.com/recipes/instantpot-pot-roast/