Instant Pot Pot Roast
Ingredients
For the Beef:
4-5 lbs chuck roast (if needed cut into 2 chunks that would fit in the pot)
3 tablespoons vegetable or canola oil
1/2 cup water
1 small onion (quartered)
8 cloves garlic (crushed)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup red wine (use water or broth if you want to avoid alcohol)
1 cup beef broth (low sodium)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
4 tablespoons butter (unsalted)
For the Veggies:
1 lb mini red potatoes (whole or cut in half, I prefer whole as they keep their shape better)
8 oz baby Bella mushrooms (whole or halved)
3 large carrots (cut into 1 inch chunks)
Cornstarch Slurry:
1/4 cup cornstarch
1/3 cup water
Instructions
Brown the Beef:
Set Instant Pot to Sauté. When it reads "Hot" add the 3 tablespoons of canola oil and wait for the oil to heat up.
If need cut the beef in two and brown it in batches, so it fits in the pot. Cook each piece on EACH side for full 5 minutes without turning, until its nice golden brown.
If needed, add a bit more oil to the pot when searing the rest of the pieces.
Remove browned beef to a plate and cover with foil to keep warm.
Once all the beef has been browned and set aside its time to deglaze the pot.
Add the 1/2 cup of water to the pot and using a wooden spoon scrape the bits and pieces that stuck to the bottom and sides of the pot until its cleared.
Turn off the sauté mode.
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