Pot Roast, Friday Night Snacks and More...

Pot Roast

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Pot Roast, Friday Night Snacks and More...

Pot Roast

This is the best Instant Pot Roast Beef recipe. It's literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. You could easily make this same recipe in a dutch oven if you have an extra hour to wait for it. Either way you will love it.
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Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Complete Meal
Cuisine Beef, German-American, Instant Pot, Slow Cooker
Servings 6
Calories 632 kcal

Ingredients
  

Beef:

  • 3-5 lb grass-fed chuck, rump roast or boneless ribs
  • 1.5 tsp kosher salt
  • 1.5 tsp seasoned salt
  • 2 tsp black pepper
  • 1/2 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp of dried rosemary
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 tbsp salted butter
  • 2 yellow onions sliced longways into thick wedges
  • 1 tbsp sliced garlic
  • 2 tbsp Worcestershire sauce
  • 8 oz Portobello mushrooms sliced
  • 2 cups beef broth like Better than Bouillon
  • 1 cup dry red wine use one you would drink and not a red cooking wine – a Pinot Noir is great
  • 3 tbsp cornstarch + 3 tbsp of cold water to form a slurry
  • 1 oz packet of any beef gravy flavor I used Au Jus but any will do

Vegetables wrapped in foil:

  • 10 oz bag of baby carrots
  • 1 lb baby white or cut up sweet potatoes or both

Instructions
 

  • Rub the roast all over with the kosher salt, seasoned salt, black pepper, dried parsley, dried thyme, dried rosemary, onion powder and garlic powder
  • Add the olive oil to the Instant Pot (I used a 6qt) and hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes and then sear the seasoned roast in the oil for about 1-2 mins on each side. Remove the roast when done searing and set aside on a plate
  • The bottom of the pot will likely have some spice remnants stuck on it from searing the meat. Add in the butter and as it melts, immediately scrape/deglaze the bottom of the pot with a wooden or plastic spoon to remove any remnants of the spices from the roast. Add the onions and they will release water as they cook making it easier to deglaze the bottom of the pot. Cook for 2 minutes an then add in the garlic and Worcestershire sauce and stir for another 2-3 minutes while deglazing. The bottom of the pot should be nice and smooth by now with most spices no longer stuck to it
  • Place the trivet over the onions with the handles facing upwards and place the roast on top of the trivet, fat-side up (so it allows the juices to coarse through the meat as it cooks), along with the mushrooms. Pour the wine and beef broth over everything
  • Lastly, securely wrap the potatoes and carrots in their own foil pouches and place in the pot on top of the roast (make room for it and it should fit fine as I did this in a 6qt). This will help the potatoes and carrots retain character and texture since they won’t be directly exposed to the pressure and will be a HUGE benefit to the final results
  • Secure the lid and then hit “Pressure Cook” or “Manual” High Pressure for 60 mins (larger cuts require longer cooking times). When done, allow a 15-minute natural release (meaning you do nothing for 15 minutes) and then follow up with a quick release
  • Once the lid comes off, first remove the foil-covered veggies and set aside and then carefully remove the roast using the trivet’s handles and flip it onto a cutting board. Allow to the roast and veggies to cool a few moments
  • Go back to the pot, hit “Keep Warm/Cancel,” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting and bring the sauce to a bubble. Unwrap the foiled potatoes and carrots and add/stir them into the sauce. Once the sauce bubbles, add the cornstarch slurry and stir immediately and then add in the gravy packet and stir. Allow to bubble for one minute and then turn the pot off and the sauce will become something so incredible, you may forget your name
  • Using a good knife, slice up the pot roast against the grain in strips about 1/4 inch thick (or make thicker cuts if you wish). Then, cut each strip into good-sized chunks and immediately add them into the sauce and let sit in there for a few moments to soak it in. Make sure you toss in any remaining little strands of meat into the sauce too and give everything a final stir
  • Serve on a plate or in bowls with some crusty French or Italian bread (for lapping up the sauce) and/or rice and Garlic Mashed Potatoes

Video

Nutrition

Calories: 632kcalCarbohydrates: 30gProtein: 48gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 162mgSodium: 1786mgPotassium: 1493mgFiber: 5gSugar: 6gVitamin A: 6624IUVitamin C: 20mgCalcium: 97mgIron: 7mg
Tried this recipe?Let us know how it was!

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