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 medium bay leaf
- 1/2 t dried thyme
- 2 whole cloves
- 3/4 t black peppercorns
- 3/4 t salt
- 2 large garlic cloves, cut into a total of 16 thin slices
- 1 boneless chuck roast, tied (about 3 lbs)
- 2 T canola oil
- 1 medium onion, chopped fine
- 1 small carrot, cut into a small dice
- 1 small celery stalk, cut into small dice
- 1 c chicken broth, reduced sodium
- 1 c red wine
- 3 medium potatoes, peeled and cut into eights
- 4 medium carrots, peeled and cut into 2 inch chunks
Instructions
- Grind bay leaf, thyme, cloves, and peppercorns to fine powder in spice grinder or with pestle and mortar.
- Add salt.
- Transfer to a small bowl, add garlic slives, then toss to coat with spice mixture.
- Poke 16 , 1/2 inch deep slits in meat with paring knife; stuff each a garlic sliver. Rub remaining spice mixture over meat.
- 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.
- Add onion, small carrot, and small celery to heated fat; saute to soften slightly, 2 to 3 minutes.
- Stir in broth and wine; increase heat to high.
- Lower trivet into pot; set browned roast on trivet.
- Cover cooker, securing lid; bring to High Pressure.
- Reduce heat to maintain High Pressure and cook 1 hour. Quick release pressure. (run pot under cold water)
- 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.
- Remove trivet from cooker and reserve vegetables that were cooked with meat.
- Add potaotes and medium carrots.
- Once again, cover cooker, securing lid; bring to High Pressure. Reduce heat to maintain High Pressure and cook 4 minutes. Quick release pressure.
- When pressure has dropped, carefully remove lid away from you. Transfer vegetables to large platter; cover with foil.
- Add reserved small carrot and small celery to pot.
- With immersion blender, puree small vegetables and juices left in cooker, or puree in food processor or blender.
- Cut pot roast into thin slices.
- Arrange meat on platter and surround with vegetables.
- Laddle a few spoonfuls of gravy over meat. Pass remaining gravy in separate gravy boat.
Serves: 6 to 8
Prep Time: 30 minutes
Cook Time: 1 hour and 4 minutes
Course: Entree
Key Ingredient: Beef,Onions,Carrots,Wine,Potatoes
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Instant Pot,Immersion Blender,Blender