Instant Pot Pot Roast
Total time: 3 h • Active: 55 min • Inactive: 2 h 5 min
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Cook Notes Summary
The recipe worked very well with a chuck roast cooked at high pressure for 90 minutes, producing a fall-apart texture, and 5 minutes of pressure cooking was preferable for the vegetables because 4 minutes left them underdone. Eye of round was less suitable, with 60 minutes proving insufficient, and 45 minutes was also inadequate for a partially frozen roast. Next time, use chuck rather than eye of round, ensure the roast is fully thawed, retain the 90-minute cooking time, and pressure-cook the vegetables for 5 minutes.
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Ingredients
- 3 lb beef chuck roast
- ≈4 clove (cut into slivers) garlic
- ≈1 tsp (to season generously) salt
- ≈0.5 tsp (to season generously) black pepper
- ≈2 tbsp (for searing) cooking oil
- 1 packet Lipton onion soup mix
- ≈1 count (for braising) onion
- ≈2 stalk (for braising) celery
- 2 cup water
- 1 cup red wine
- 2 count bay leaf
- ≈1 count (for vegetables) onion
- ≈2 stalk (for vegetables) celery
- ≈4 count (for vegetables) carrot
- ≈4 count (for vegetables) potato
- ≈8 oz (for vegetables) button mushroom
Steps
Cut small slits throughout the chuck roast, insert the garlic slivers, and season it generously with salt and black pepper.≈ 10 min Heat the oil in the Instant Pot on sauté mode or in a skillet. Sear the roast well on every side.≈ 15 min Put the seared roast in the Instant Pot with the onion soup mix, roughly chopped onion and celery, water, red wine, and bay leaves.≈ 5 min Cook on High Pressure for 90 minutes, then allow the pressure to release naturally.≈ 1 h 50 min Cut the fresh onion, celery, carrots, and potatoes into large pieces.≈ 15 min Add the cut vegetables and mushrooms to the pot roast.≈ 5 min Cook on High Pressure for 5 minutes, then promptly release the pressure.≈ 15 min Remove and discard the bay leaves. Serve the roast with the vegetables and cooking liquid.≈ 5 min
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Yields
- 1 batch Instant Pot pot roast, serves 6
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