Description
One of my son’s favorite meals is a pot roast. It’s so simple to make and it’s a relatively inexpensive cut of meat that yields a good amount of food. With a chuck roast that comes in at 2-3 pounds we’re talking some serious meat. What he likes to do is to get a chuck roast, some potatoes, and throw it in a crock pot and have it cook overnight and do meal prep in the morning for his week’s meals.
His meal is a very basic meal that he uses for utility and speed. He wants a quick meal that he can throw together as quick as possible that will still provide good nutrition and portion size. That’s all good for him living a spartan lifestyle but I prefer a slightly more tasty meal. With the addition of spices and carrots this meal is still the “meat and potatoes” but it’s incredibly tasty!
The beautiful thing here is that instead of the 8 hours it takes in a crock pot or in an oven, it will take you about an hour in the instant pot which is perfect for someone looking to make a great meal in a pinch. I’ve personally been in a situation where I had no time and had to throw a meal together so many times that I can’t count anymore. This was serious stress for me as a mom of 4. Once the instant pot came into the rotation it was a complete game changer.
Enjoy!
Ingredients
- 1 boneless chuck roast 2-3 pounds
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp avocado oil or other high smoke point oil
- 1 yellow onion sliced
- 8 ounces cremini or button mushrooms
- 3 cloves smashed garlic
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1 pound carrots sliced 1/2 inch thick
- 1 1/2 pounds small potatoes that are quartered
Instructions
- Season the roast with salt and pepper
- Select the saute setting on the instant pot and heat the oil
- Using tongs, lower the roast into the pot and sear for 5 minutes until browned on the first side
- Using tongs, flip the roast and sear on the second side for 5 minutes or til brown
- Using tongs transfer roast to the trivet
- Add the onion, mushrooms, and garlic to the empty pot and saute for 5 minutes until the onions have softened a bit and are translucent
- Add the broth, wine, tomato paste, mustard, thyme, and oregano, and let it come to a simmer while stirring
- When the liquid starts to simmer, use the trivet to lower the roast into the pot
- Secure the lid and set the pressure release to sealing
- Press the cancel button to reset the cooking program, then select the meat/stew setting and set the cooking time for 55 minutes at high pressure
- When the cooking program finishes, let the pressure release naturally for 15 minutes, then move the pressure release to venting to release any remaining steam
- Open the pot or leave the roast in for keep warm setting for up to 10 hours
- Wearing heat mitts, lift the trivet with the pot roast on top out of the pot
- Transfer to a carving board and tent with aluminum foil to keep it warm
- Place a strainer over a large liquid measuring cup or a bowl with a pouring spout
- With the mitts on, lift the inner pot out of the instant pot and strain the cooking liquid into the bowl
- Return the cooked mushrooms, onions, and garlic to the inner pot
- Pour the cooking liquid into a fat separator or ladle the fat from the surface with a large spoon
- Return the inner pot to the instant pot and stir in the carrots and potatoesd
- Secure the lid and set the pressure release to sealing
- Press the cancel button to reset the cooking program, then select the manual setting and set the cooking time for 5 minutes at high pressure
- Move the pressure release to venting, then open the pot
- Transfer the vegetables to a serving dish
- Carve the pot roast into 1/2 inch thick slices and serve with vegetables
- Top your meat and veggies with the cooking liquid