Instant Pot Pot Roast¶
Ingredients¶
- 3 lbs chuck roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smokey (or sweet) paprika
- 2 tbsp canola oil
- 2 tbsp butter
- 1 large yellow onions - peeled and quartered
- 3 large carrots - washed and coined
- 2 garlic cloves
- 1 cup beef broth
- 1 cup red wine (or sherry)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (or a pinch of dried thyme)
Instructions¶
- Prep vegetables. Set Instant Pot to saute.
- Sprinkle both sides of the roast with salt, pepper, and paprika. Set aside.
- Add canola oil and butter to Instant Pot.
- When the oil is hot and has a shimmer, add the roast to the pot and sear on both sides for 3 - 4 minutes.
- Transfer the roast to a plate. Add the onions and carrots to the Instant Pot.
- Cook 3 - 4 minutes until vegetables begin to carmalize and brown. Add garlic and sear for 30 seconds.
- Slowly add broth and deglaze the bottom of the pan with a wooden spatula.
- Place Instant Pot trivet over the vegetable/broth mixture. Place roast on top of trivet.
- Place rosemary and thyme sprigs on top of the roast. Pour the wine over the vegetables and roast.’
- Set the Instant Pot to Pressure Cook on High. Close the top and cook for 55 minutes.
Serves: 12
Notes¶
- Make sure you rub the paprika, salt, and pepper into the roast.