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

  1. Prep vegetables. Set Instant Pot to saute.
  2. Sprinkle both sides of the roast with salt, pepper, and paprika. Set aside.
  3. Add canola oil and butter to Instant Pot.
  4. When the oil is hot and has a shimmer, add the roast to the pot and sear on both sides for 3 - 4 minutes.
  5. Transfer the roast to a plate. Add the onions and carrots to the Instant Pot.
  6. Cook 3 - 4 minutes until vegetables begin to carmalize and brown. Add garlic and sear for 30 seconds.
  7. Slowly add broth and deglaze the bottom of the pan with a wooden spatula.
  8. Place Instant Pot trivet over the vegetable/broth mixture. Place roast on top of trivet.
  9. Place rosemary and thyme sprigs on top of the roast. Pour the wine over the vegetables and roast.’
  10. 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.