If you have an instant pot and 30 minutes, then you have everything you need to make a delicious pot roast! With just 35 minutes of prep and an hour and a half cook time, this recipe is the epitome of “throw and go.” You know, the kind of meal where you throw the ingredients in a pot, and then go live your life while it cooks. Let’s take a closer look and see how you can make this juicy, delicious meal for yourself or your family this week.
What Goes In
You’ll need to stop by the store to pick up a few things. Here’s what you need: chuck roast, salt and pepper, olive oil, tomato paste, minced garlic, all-purpose flour, dry red wine, beef broth, redskin potatoes, large carrots, celery stalks, fresh rosemary, fresh thyme, and lastly, large yellow onions. Be sure to check out the original recipe for exact measurements.
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What Comes Out
Let’s get started on the finished product. Begin by covering your roast with salt and pepper. Then, turn your Instant Pot on the high saute setting, and let the oil get all hot. Cook the beef for around 5 minutes on each side; you want a really nice brown color. Take it out, and add in the tomato paste and garlic. Stir, and then add in flour until you get a paste-like puddle. Time to add the red wine and bring to a boil. In about 3 minutes, you’ll have a thicker sauce.
Now, add in veggies and herbs! Broth, potatoes, carrots, celery, rosemary, and thyme all go in with the beef lying on top. Place the onions on top of the beef. Lock the lid and cook for an hour and 15 minutes. When the timer goes off, release the pressure and remove the lid. Let it all sit for 10 minutes.
Next, take the herbs out and move the meat to a cutting board where you’ll slice it up and then transfer it to a serving platter. Spoon the sauce and veggies on top.
There you have it, a warm, delicious, hearty meal that tastes great and plates perfectly. Enjoy!
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