Instant Pot Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Pepper, black 1 tbsp Salt 3 large (7-1/4" to 8-1/2" long) Carrots, raw 1 large Onions, raw 1 large (3" to 4-1/4" dia.) Potato, raw 4 fl oz Rose Wine 12 fl oz Water, tap 2 serving beef boullion cube 47.68 oz Beef, chuck, boneless pot roast, under blade steak
1. generously salt & pepper all sides of the roast
2. set instant pot to saute, add oil and brown all sides of the roast, remove roast
3. add a bit of wine to the pot to scrape up bits, add about half the onion (cut in large chunks) and cook until you can smell the onion
4. add the roast on top of the onion and the rest of the liquids and the boullion cubes (you can dissolve in the liquids if you like)
5. pressure cook for 50 minutes
6. quick release and add the potato & carrots( cut into bite size pieces) and add the rest of the onion (cut in chunks) on top of the roast, replace lid
7. pressure cook 10 minutes
8. quick release and remove veggies and roast (leaving a few of the veggies for flavor)
9. turn to saute and make gravy (adding flour or cornstarch as needed to thicken)
10. pour/ladle gravy into a blender and blend until smooth
11. salt & pepper the gravy to taste
Serving Size: 8 servings
2. set instant pot to saute, add oil and brown all sides of the roast, remove roast
3. add a bit of wine to the pot to scrape up bits, add about half the onion (cut in large chunks) and cook until you can smell the onion
4. add the roast on top of the onion and the rest of the liquids and the boullion cubes (you can dissolve in the liquids if you like)
5. pressure cook for 50 minutes
6. quick release and add the potato & carrots( cut into bite size pieces) and add the rest of the onion (cut in chunks) on top of the roast, replace lid
7. pressure cook 10 minutes
8. quick release and remove veggies and roast (leaving a few of the veggies for flavor)
9. turn to saute and make gravy (adding flour or cornstarch as needed to thicken)
10. pour/ladle gravy into a blender and blend until smooth
11. salt & pepper the gravy to taste
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 400.0
- Total Fat: 22.3 g
- Cholesterol: 112.4 mg
- Sodium: 1,029.9 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.4 g
- Protein: 33.7 g
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