Pot Roast (Instant Pot/Pressure Cooker)

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Pre-Notes

This recipe can be a time saver because a pressure cooker is used. Pressure cooking can be dangerous, please make sure you understand how to safely use your pressure cooker before making this recipe.

Ingredients

1. 1 medium bay leaf
2. 1/2 t dried thyme
3. 2 whole cloves
4. 3/4 t black peppercorns
5. 3/4 t salt
6. 2 large garlic cloves, cut into a total of 16 thin slices
7. 1 boneless chuck roast, tied (about 3 lbs)
8. 2 T canola oil
9. 1 medium onion, chopped fine
10. 1 small carrot, cut into a small dice
11. 1 small celery stalk, cut into small dice
12. 1 c chicken broth, reduced sodium
13. 1 c red wine
14. 3 medium potatoes, peeled and cut into eights
15. 4 medium carrots, peeled and cut into 2 inch chunks

Instructions

1. Grind bay leaf, thyme, cloves, and peppercorns to fine powder in spice grinder or with pestle and mortar.
2. Add salt.
3. Transfer to a small bowl, add garlic slives, then toss to coat with spice mixture.
4. Poke 16 , 1/2 inch deep slits in meat with paring knife; stuff each a garlic sliver. Rub remaining spice mixture over meat.
5. Heat oil in 6 qt pressure cooker over medium-high heat. Put roast in pot and brown thoroughly on all sides; maintaining heat so fat sizzles briskly but does not smoke, about 15 minutes. Transfer roast to plate.
6. Add onion, small carrot, and small celery to heated fat; saute to soften slightly, 2 to 3 minutes.
7. Stir in broth and wine; increase heat to high.
8. Lower trivet into pot; set browned roast on trivet.
9. Cover cooker, securing lid; bring to High Pressure.
10. Reduce heat to maintain High Pressure and cook 1 hour. Quick release pressure. (run pot under cold water)
11. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork tender. Remove meat and wrap in aluminum foil; set aside.
12. Remove trivet from cooker and reserve vegetables that were cooked with meat.
13. Add potaotes and medium carrots.
14. Once again, cover cooker, securing lid; bring to High Pressure. Reduce heat to maintain High Pressure and cook 4 minutes. Quick release pressure.
15. When pressure has dropped, carefully remove lid away from you. Transfer vegetables to large platter; cover with foil.
16. Add reserved small carrot and small celery to pot.
17. With immersion blender, puree small vegetables and juices left in cooker, or puree in food processor or blender.
18. Cut pot roast into thin slices.
19. Arrange meat on platter and surround with vegetables.
20. Laddle a few spoonfuls of gravy over meat. Pass remaining gravy in separate gravy boat.

Picture of Recipe