Potato, carrots, and celery with pot roast in an Instant Pot.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 1 (3 pound) boneless beef chuck roast
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or to taste
- ¼ medium onion, diced
- 4 medium mushrooms, sliced
- ¾ cup Merlot wine
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ½ teaspoon ground thyme
- 1 cup beef broth
- 3 medium red potatoes, cut into chunks
- 4 medium carrots, cut into chunks
- ½ cup celery slices
- 1 tablespoon all-purpose flour, or as needed
Instructions
- Pat roast dry and season liberally with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
- Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
- Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Remove roast and vegetables to a bowl.
- Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 196 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I (we) made it “as is” and it was marvelous.
7.2.22 One comment: recipe says 10 minutes prep time. You’d have to be working at warp speed to make that happen! I used baby red potatoes and onion slices, as well as some pearl onions in place of diced onion (we love onion in pot roast). I had a really nice 2.75 lb Black Angus Beef chuck roast. As a rule of thumb, I always figure about 30 minutes per pound of meat for pot roast in the Instant Pot®, so I was concerned that 80 minutes pressure cooking would totally overcook it. I set it for 60 minutes, and the meat was fall-apart tender. Four mushrooms is hardly worth the effort (could be personal taste). If I make this recipe again, I will add more. Finally, plan on more than 1 tablespoon of flour to make gravy which is important to pot roast. I actually used cornstarch and ended up using a bit more than 1/4 cup. Would recommend you mix the flour with water or beef broth, otherwise, you’ll end up with lumpy gravy if you add only the flour to the hot liquid in the pot. I seasoned the gravy with salt and pepper, put the meat and veggies back in the pot, and used the slow cook function to keep it warm while I finished the rest of the meal. I added a chopped parsley garnish to give it a little pop of color, and this did turn out very well. Thanks for sharing your recipe, we enjoyed it.