Instant Pot Pot Roast Recipe

2      Reviews by:    Fran Jones   Instant Pot Pot Roast Recipe uses chuck roast, garlic, onions, stock, soy sauce, fish sauce, olive oil, rosemary, thyme, bay leaves, red wine and other ingredients in making this delicious beef pot roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:485 calories11.9 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   1 Hour 20 Minutes Total Time:   2 Hours 5 Minutes

INGREDIENTS

• 3 pounds chuck roast
• 4 cloves garlic , minced
• 2 small onions , sliced
• 1 cup unsalted chicken stock
• 1 tablespoon regular soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 1 pinch dried rosemary
• 1 pinch thyme
• 2 bay leaves
• 2 tablespoons red wine
• Kosher salt and ground black pepper to taste
• 8 oz white mushrooms , sliced
• 2 carrots , chopped
• 2 - 4 potatoes , quartered
• For Thickening Slurry:
• 1 1/2 tbsp cornstarch
• 2 tbsp cold water

DIRECTIONS

• Place the Instant Pot in the saute mode. Pat dry the chuck roast steak with a paper towel, season all sides with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp olive oil and ensure to coat the oil over the whole bottom of the pot. Place the roast in the hot Instant Pot. Let it brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
• Add in sliced onions and saute until softened. Add in a pinch of kosher salt and ground black pepper to season. Add in garlic and saute for 30 seconds until fragrant. Add in mushroom and saute for 2 mins. Then season with another pinch of kosher salt. Pour in a dash of red wine or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
• Add chicken stock, soy sauce, fish sauce, dried rosemary, thyme, bay leaves to Instant Pot. Taste the seasoning and add more salt and pepper if desired. Place the chuck roast and all its meat juice in Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 45 minutes + Full Natural Release (25 minutes). Open the lid carefully.
• Set aside the chuck roast and cover it with aluminum foil. Let it rest as you pressure cook the vegetables. Submerge the quartered potatoes into the yummy gravy, then stack the chopped carrots on top of the potatoes. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes + Quick Release. Open the lid carefully. Taste the gravy again, then adjust the seasoning if necessary. Mix 1 1/2 tbsp cornstarch with 2 tbsp water, then mix it into the gravy one third at a time until desired thickness. Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy. Immediately enjoy this umami filled dish you've just created!

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