Simple weeknight meals become sophisticated weekend specialties thanks to this type of pressure cooking. Using baby carrots and frozen pearl onions to reduce prep time, I modified our traditional Yankee pot roast recipe for the Instant Pot. Before browning, dusting the roast with seasoned flour adds taste and aids in sauce thickening; this is a crucial step in a sealed system where water cannot evaporate. Serve the beef and veggies with the sauce on top, along with rice, buttered egg noodles, or mashed potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 14 |
Ingredients
- ¼ cup all-purpose flour
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 (3 1/2) pound boneless beef chuck roast
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons minced fresh rosemary
- 1 cup beef stock, divided
- ¾ cup Merlot wine
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 cups baby carrots
- 2 cups frozen pearl onions
- 3 stalks celery, cut into 2-inch pieces
- 3 fresh rosemary sprigs, for garnish
Instructions
- Stir together flour, salt, and pepper in a small bowl.
- Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
- Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
- Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
- Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
- Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 6 g |
| Sodium | 496 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe is easy to understand and follow. Instructions are clear and concise. Resulting pot roast is delicious and robust in flavor. Sauce can be served au-jus or thickened with corn starch and water.
Easy recipe. The whole family loved it. Very rich and delicious tasting.
Absolutely loved this recipe. I did swap the the flour for the onion dip mix. I had some hot peppers left over from the garden. I diced one up with the seeds and added it with the garlic, wine and beef stock. I made mashed potatoes for a side, and then steamed the carrots in the wine-beef stock juice. Will def make this again! Thank you!
I coated all of the vegetables with Lipton Dry Onion Soup Mix and a bit of olive oil. This is by far the best roast I have ever eaten. Don’t tell me Mom!
It was decent. It lacked quite a lot of flavor and seemed a little watery to us. I would try again and make some changes.
Great flavors in this recipe. I would use this recipe again, but slightly increase the cooking time for both the roast and the carrots to soften them a bit more.
Excellent as written! I had never used the meat/stew function that I am aware of and it worked like a champ!