Instant Pot Pot Roast

I learned about Pot Roast from my sweetie, the Bear. I think his mom made it every Sunday, and they had it when they came home from church. The smell of a Pot Roast = Comfort and don't we need a little of that right now?

You might think this kind of comfort food is only for a wintry evening, but I made this beauty on a 100 degree day and it was perfecto! Plus, it didn't heat up my kitchen and it gave me time to make cookie dough for a late night dessert. Two wins. Two comfort food items!

Making a Pot Roast has a few steps, and I have always felt a little challenged with the steps of sautéing the meat first to get it nice and brown and then cooking the meat for a looooong time, and then when it is all cooked I have to make the gravy!

And The Gravy Making--Yikes. I didn't eat gravy growing up, but the Bear- he needs the gravy. This recipe doesn't call for all of the steps mentioned above and the gravy making in the InstaPot is not a gloppy, gluey gravy. It is the perfect addition to the Roast and Veggies and it is all made right in the Insta Pot. All in all, the Pot Roast made here is super cinchy to create.

Did y'all say "Cinchy" in high school? I did and just had a blast to the past.

Ok, back to Pot Roast. Over the years I have tried all the ways to perfect and cook it over a long, long period of time. A chuck roast needs that long time to soften and become juicy and succulent.

I have started on the stove top and ended in oven. And I have started on the stove top and finished on the stove top, hoping the liquid doesn't all evaporate. I have also started it in a frying pan to sear the meat and then thrown it all into the crock pot and finished. But now, now I have found the InstaPot. She is my fav. So easy. So quick.

No worries of a fire because all the liquid boils out of your stove top dish. No heating up the oven and the kitchen. No having to wait all day for succulent meat. Bam! This is the recipe you need.

Try this Pot Roast this week and enjoy reading a book whilst your InstaPot Pot Roast transforms your chuck roast and common veggies into a succulent meal.

I served in a white Restaurant Bowl and didn't even make a salad. Just Pot Roast and Veggies. I love one dish meals for summer. Beautiful presentation and easy-peasy clean up. Two more wins. Let me know if you make this!

Ingredients

• 3 pound chuck roast

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tsp smoked paprika

• 2 tablespoons canola oil

• 2 tablespoons butter

• 1 onion, peeled and quartered

• 1 cup of mini carrots

• 2 garlic cloves peeled and halved

• 1 cup chicken broth

• 1 cup red wine

• 4 sprigs fresh rosemary or 1 tablespoon dried rosemary

• 2 sprigs fresh thyme or 1 tablespoon dried thyme

• Veggies to add after you sauté the roast:

• 1 large baking potato cut in cubes- Im talking "big potato". Can add more if you have a big family

• 2 cups baby carrots, also can add more to suit your family

• 1 onion, peeled and quartered

• For the gravy:

• 2 tsp cornstarch

• 1/4 cup milk

Instructions

1. Set InstaPot to sauté

2. Sprinkle both sides of meat with Salt and Pepper and Paprika

3. Add oil and butter to the InstaPot. When the oil is hot, add the roast and sear for 3-4 minutes on both sides.

4. Transfer roast to a plate

5. Add the quartered onion and baby carrots

6. Cook 3-4 minutes until veggies begin to brown. Add garlic halves and sear for 30 seconds

7. Slowly add the broth to deglaze the InstaPot, scraping the bottom with a wooden spoon

8. Place the InstaPot trivet over the veggie/broth mixture and place the roast on top of it

9. Place the rosemary and thyme sprigs on the roast OR sprinkle with dried herbs

10. Add the side veggies- the potato and carrots around the roast.

11. Sprinkle all with more salt and pepper

12. Pour the wine over the veggies and roast.

13. Place the lid on with the vent set at sealed

14. Set on High Pressure Cook for 55 minutes

15. Read a book as you smell the magic of your dinner wafting through the house!

16. When cooking time is done, allow the InstaPot to naturally release.

17. When done releasing, take out the side veggies and roast, placing all on a platter and cover with foil to keep warm while you make the gravy.

18. Remove the trivet and set the InstaPot to Sauté

19. Use an immersion blender or a big potato masher to purée the mixture in the bottom of the pan

20. Mix the cornstarch with the milk and pour into the InstaPot and stir until thickened.

21. If needed, season the gravy with Salt and Pepper.

22. Serve the Pot Roast in a restaurant bowl with the gravy on the side and enjoy the goodness.